Portable coffee pot and control method thereof

Abstract

The invention provides a portable coffee pot which comprises a pot body, a coffee pot cover, a coffee pot cover, a coffee pot cover and a coffee pot cover. The kettle cover covers the top of the kettle body, and a temperature sensor and a foam detector are arranged on the inner side of the kettle cover; and the base is provided with a heating assembly and is used for heating the contents after being jointed with the kettle body. The invention further provides a control method of the coffee pot. According to the current state of the pot body, execution parameters of the slow cooking mode are confirmed, and the slow cooking mode is started; when a numerical value acquired by the temperature sensor reaches a first threshold value, switching to a quick cooking mode; when the value acquired by the temperature sensor reaches a second threshold value, switching to a boiling mode; a temperature sensor and a foam detector are used for detecting the boiling state, and the specified boiling state is maintained till the boiling completion condition is met; the first threshold value is lower than the second threshold value. According to the portable coffee pot, temperature control during manual boiling can be better simulated, and the flavor of Turkish coffee can be better restored.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of coffee pots, in particular, the present application relates to a portable coffee pot and a control method thereof. BACKGROUND

[0002] Turkish coffee is a kind of coffee beverage with strong regional characteristics, which is famous in the world for its unique cooking method and mellow taste. The cooking of Turkish coffee requires the use of special Turkish coffee pot as much as possible, and its unique pot shape design helps to form rich foam during boiling process. Slow cooking with small fire is required during the cooking process to avoid excessive boiling, and it is appropriate to boil three times to avoid the bitterness of coffee increasing and destroying its rich taste and flavor. The electrically heated coffee pot is convenient for modern family or travel use, but the related products cannot completely simulate the process of manually cooking Turkish coffee, so the taste of Turkish coffee cannot be restored in small household appliances. SUMMARY

[0003] The present application aims at the shortcomings of the prior art, and provides a portable coffee pot and a control method thereof to solve the technical problem of difficult boiling control in the related art.

[0004] In a first aspect, the present application provides a portable coffee pot, comprising: a pot body configured with an inner container for cooking contents; a pot cover covering the top of the pot body, and configured with a temperature sensor and a foam detector on the inner side; a base configured with a heating assembly for heating the contents after being engaged with the pot body.

[0005] Optionally, the flow guide structure of the pot body or the inner container does not protrude out of the pot body.

[0006] Further optionally, the flow guide structure comprises one of the following: the rim of the pot body or the inner container is set in a pattern with flow guide effect; the rim shape of the pot body or the inner container is set to be non-circular, with the relatively convex rim as the flow guide port; the rim of the pot body or the inner container is set with a movable and protruding flow guide structure.

[0007] Further, the pot cover is tightly fitted with the pot body or the inner container; the pot cover is provided with a steam control outlet.

[0008] Optionally, the temperature sensor and the foam detector are respectively communicatively connected with the base for controlling the heating assembly.

[0009] Further optionally, the temperature sensor and the foam detector are respectively exposed on the inner side of the pot cover through the control on the outer side of the pot cover.

[0010] Furthermore, the base is equipped with a pressure sensor for detecting weight changes of the kettle body.

[0011] In a second aspect, a method for controlling a coffee maker is provided, which is applied to the portable coffee maker described above and comprises the following steps: Confirm the execution parameters of the slow cooking mode according to the current state of the kettle body and start the slow cooking mode; When the value collected by the temperature sensor reaches a first threshold, the system switches to a quick cooking mode; When the value collected by the temperature sensor reaches a second threshold, the boiling mode is switched; Use temperature sensors and foam detectors to detect boiling conditions and maintain the specified boiling conditions until the cooking is complete; The first threshold is lower than the second threshold.

[0012] Optionally, the current state of the kettle body includes a current weight change value and / or a background temperature of the contents.

[0013] Furthermore, the slow cooking mode includes heating the contents of the inner pot at a power not higher than a first power and causing the value collected by the temperature sensor to reach a first threshold; the fast cooking mode includes heating the contents of the inner pot at a power higher than the first power and not lower than a second power and causing the value collected by the temperature sensor to reach a second threshold; the first power is lower than the second power.

[0014] Furthermore, the boiling mode includes maintaining the contents of the inner container in a foam boiling state at a power not higher than the second power.

[0015] Optionally, the step of maintaining the contents of the inner container in a foamy boiling state comprises: Using the foam detector to monitor the foam state inside the inner container and generate monitoring data; Correcting the monitoring data using the temperature sensor; The heating component is controlled based on the corrected monitoring data so that the interior of the liner maintains a specified foam state.

[0016] Furthermore, the correcting the monitoring data using the temperature sensor includes correcting the monitoring data of the foam detector based on a predetermined temperature-steam relationship.

[0017] The beneficial technical effects brought about by the technical solutions provided in the embodiments of the present application include: (1) The portable coffee maker of the present application has a pot body and a pot lid that can maintain a moderate seal, and can use the temperature sensor and foam detector inside the pot lid to more directly detect the brewing status inside the pot body. The heating component of the base can be controlled by the values ​​obtained by the temperature sensor and the foam sensor, so that the heating component can better simulate the temperature control during manual brewing and better restore the flavor of Turkish coffee.

[0018] (2) The portable coffee maker of the present application, through the cooperation of the temperature sensor and the foam sensor, enables the heating component to realize the slow cooking mode, the fast cooking mode and the boiling mode in sequence, and the boiling mode can also more accurately simulate three "boiling off the fire" to better restore the flavor of Turkish coffee.

[0019] Additional aspects and advantages of the present application will be given in part in the following description, which will become apparent from the following description, or will be learned through practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the following description of the embodiments in conjunction with the accompanying drawings, in which: Figure 1 A schematic structural diagram of a portable coffee maker provided in an embodiment of the present application; Figure 2 for Figure 1 A schematic diagram of the structure of the inner container or the rim of the pot body; Figure 3 for Figure 1 Schematic diagram of the inner structure of the pot lid. DETAILED DESCRIPTION

[0021] The following describes the embodiments of the present application in conjunction with the accompanying drawings. It should be understood that the embodiments described below in conjunction with the accompanying drawings are exemplary descriptions for explaining the technical solutions of the embodiments of the present application and do not constitute a limitation on the technical solutions of the embodiments of the present application.

[0022] Those skilled in the art will understand that, unless otherwise stated, the "said" and "the" used herein may also include plural forms. It should be further understood that the term "including" used in the specification of this application refers to the presence of the described features, integers, steps, operations, elements and / or components, but does not exclude the implementation of other features, information, data, steps, operations, elements, components and / or their combinations supported by the technical field. It should be understood that when we say that an element is "connected" or "coupled" to another element, the element can be directly connected or coupled to the other element, or it can refer to the establishment of a connection relationship between the element and the other element through an intermediate element. In addition, the "connection" or "coupling" used here can include wireless connection or wireless coupling. The term "and / or" used here refers to at least one of the items defined by the term, for example, "A and / or B" can be implemented as "A", or as "B", or as "A and B".

[0023] In order to make the objectives, technical solutions and advantages of this application clearer, the implementation methods of this application will be further described in detail below with reference to the accompanying drawings.

[0024] The traditional brewing process for Turkish coffee is as follows: Add 6 grams of ground coffee to 60 grams of room-temperature water in a Turkish coffee pot, typically maintaining a 1:10 ratio. Place the pot over a heat source (such as an open flame, charcoal, ceramic stove, or dedicated sand stove; induction cookers are not acceptable) and simmer over low heat. Stir constantly with a long-handled spoon throughout the brewing process to prevent the ground coffee from settling at the bottom of the pot and to enhance the coffee's aroma. The coffee is then boiled three times, a step that enhances the coffee's flavor.

[0025] refer to Figure 1 The present application provides a portable coffee pot suitable for making Turkish coffee by simulating the traditional brewing process, which includes a pot body 1, a pot lid 2 and a base 3: The kettle body 1 is equipped with an inner liner 11, which is made of a material with excellent thermal conductivity and is used to brew the contents (preferably coffee grounds). For easy cleaning, the inner liner 11 can be configured to be removable. When assembled in the kettle body 1, the inner liner 11 is in good contact with the heating element, so that the heat generated by the heating element can be transferred to the inner liner 11 more quickly, effectively controlling the brewing temperature of the contents. To avoid burns, the exterior of the kettle body 1 is preferably made of a low thermal conductivity material, which is both heat-insulating and heat-retaining.

[0026] The lid 2 is placed on the top of the kettle body 1. The lid 2 can be configured according to the structure of the rim 12 of the inner container 11 so that the lid 2 fits tightly with the inner container 11, or the lid 2 fits tightly with the kettle body 1. When the rim 12 of the inner container 11 or the kettle body 1 has a diversion function, there is no need to set up an additional diversion structure protruding from the kettle body 1. In a possible embodiment, refer to Figure 2The rim 12 of the inner container 11 or the pot body 1 can have a lipped mouth, sunflower-shaped mouth, open mouth, narrow mouth, straight mouth, lip mouth, or diamond-shaped mouth. Each side of the aforementioned rim 12 structures has a diversion effect, which can, to a certain extent, prevent the contents, especially liquid, from overflowing irregularly when poured from the inner container 11. The aforementioned rim 12 structures can also be combined or modified to form a non-circular rim 12 structure, with a relatively convex edge serving as the diversion opening. The diversion structure can also be configured to be movable and ejectable after the lid is opened. The diversion structures of the various rim 12 structures of the pot body 1 or inner container 11 described above do not protrude from the pot body 1, at least when the lid 2 is closed. This not only simplifies the structure of the portable coffee pot of the present application, making the overall outer contour more retractable, but also improves the sealing of the inner container 11 during brewing, facilitating control of the temperature, steam, and pressure within the inner container 11.

[0027] Furthermore, in order to achieve control over the temperature, steam and / or pressure of the space of the inner liner 11, the lid 2 is first configured to fit tightly with the kettle body 1 or the inner liner 11. The "tight fit" described in this application only refers to a limited seal, so that water vapor cannot overflow from the joint between the lid 2 and the kettle body 1 (or the inner liner 11) to a degree visible to the naked eye during the cooking process. It does not require the formation of a high-pressure space in the inner liner 11. On the contrary, in order to simulate the environment of artificial cooking, it is necessary to keep the inner liner 11 at normal pressure. The tight fit can be one of the following: sealing ring fit, snap fit, slot fit, and thread fit, or a combination of two or more. Further, refer to Figure 3 In order to keep the inner tank 11 at normal pressure, the present application configures a steam control flow outlet 23 on the pot lid 2 so that the steam in the inner tank 11 can be automatically and slowly exhausted when there is too much steam or the pressure is too high. The steam control flow outlet 23 of the present application can adopt a structure that uses physical principles to exhaust, or it can adopt an electrically controlled exhaust structure.

[0028] A temperature sensor 21 and a foam detector 22 are disposed on the inner side of the pot lid 2 for detecting the temperature change and the foam state of the space in the inner pot 11 during the cooking process, respectively.

[0029] The temperature change of the inner pot 11 directly affects the cooking process of the contents. The present application configures the temperature sensor 21 on the inside of the pot lid 2, which can avoid direct contact with the contents to a certain extent. However, the detection distance and the interference of steam will affect the detection accuracy of the temperature of the contents by the temperature sensor 21, so it is necessary to take necessary measures to perform temperature correction. In one possible implementation method, the "temperature-steam" relationship of the inner pot 11 space of the present application can be predetermined to correct the influence of steam concentration on the temperature detection value. As mentioned above, the tightly fitting pot lid 2 and the steam control flow outlet 23 on the pot lid 2 configured in the present application can also maintain the controllable degree of steam accumulation in the inner pot 11 space, avoid the increase of air pressure and steam accumulation in the inner pot 11 space, which is conducive to ensuring the consistency of the "temperature-steam" relationship. The "temperature-steam" relationship can be fitted into a standard curve or a standard formula by measuring the data and applied to the heating component of the control base 3, or it can be obtained and applied through an artificial intelligence algorithm.

[0030] Foam is a dispersed system formed by gas in a liquid or solid. Its stability depends on factors such as the liquid's surface tension, viscosity, and gas diffusion rate. The key to testing foam is to quantify its physical properties (such as stability, density, and foaming ability) or chemical composition to assess its performance or potential risks. The foam detector 22 describes the foam state by measuring parameters such as foam height, volume, half-life, and dissipation rate. Preferably, a foam detector 22 based on ultrasonic detection is suitable for use in this application, as this avoids direct contact between the probe and the contents and reduces detector costs. Furthermore, the data collected by the foam detector 22 can be calibrated based on the aforementioned "temperature-steam" relationship to minimize interference with foam detection caused by steam and temperature. Using the foam detector 22 allows for more direct monitoring of the foam state within the inner container 11. Compared to traditional vibration-based detection of boiling levels, it facilitates more precise control of the boiling state and prevents excessive boiling of the contents.

[0031] Further, refer to Figure 3In order to extend the service life of the temperature sensor 21 and the foam detector 22 and avoid failure due to accidental impact, the two can be selectively exposed on the inside of the pot lid 2 through the controls on the outside of the pot lid 2. For example, a sliding rod is configured to be linked to the closing state of the pot lid 2. When the pot lid 2 is closed on the pot body 1 or the inner liner 11, the sliding rod drives the cover plate on the inside of the pot lid 2 that shields the temperature sensor 21 and the foam detector 22, so that the two can be exposed in the space of the inner liner 11 to achieve the detection function; or, when the pot lid 2 is closed on the pot body 1 or the inner liner 11, the sliding rod drives the temperature sensor 21 and the foam detector 22 to be pushed out of the inside of the pot lid 2, so that the two can be exposed in the space of the inner liner 11. Among other possible implementation methods, the patch-type temperature sensor 21 and foam detector 22 also meet the application scenarios of this application, and other specific implementation methods that meet the application scenarios of this application are also used for reference.

[0032] The data collected by the temperature sensor 21 and foam detector 22 of the present application needs to be provided to the heating component to achieve temperature control. Therefore, the temperature sensor 21 and foam detector 22 need to be connected to the base 3 for communication. When the lid 2 and the kettle body 1 are configured to be inseparable, the temperature sensor 21 and foam detector 22 can be connected to the base 3 via wires to achieve communication and power supply. When the lid 2 and the kettle body 1 are configured to be completely separable, the temperature sensor 21 and foam detector 22 can be connected to the base 3 via wireless communication modules. In this case, the power supply for the temperature sensor 21 and foam detector 22 can be provided by an external battery, or by converting mechanical energy or thermal energy into electrical energy.

[0033] Based on the structure of the above portable coffee maker, this application also proposes a control method for the coffee maker: Confirming execution parameters of the slow cooking mode according to the weight change value of the kettle body 1 and starting the slow cooking mode; When the value collected by the temperature sensor 21 reaches a first threshold, the system switches to the fast cooking mode; When the value collected by the temperature sensor 21 reaches a second threshold, the boiling mode is switched; The temperature sensor 21 and the foam detector 22 are used to detect the boiling state and maintain the specified boiling state until the cooking is completed. The first threshold is lower than the second threshold.

[0034] Specifically, the "slow cook mode" in this application refers to controlling the heating of the inner pot 11 and its contents from a base temperature to a first designated temperature. The "first designated temperature" corresponds to the broadly defined "slow cook" temperature range, i.e., 40°C to 80°C, and should be understood as the temperature of the contents. Because the temperature sensor 21 in this application utilizes non-contact detection, the "first designated temperature" is not equivalent to the "first threshold" currently detected by the temperature sensor 21. However, there is a corresponding relationship between the "first designated temperature" and the "first threshold," allowing control of the heating assembly by detecting the "first threshold." The "base temperature" refers to the initial temperature of the contents before heating, which can also be detected and estimated by the temperature sensor 21. Heating the inner pot 11 and its contents from the base temperature to the first designated temperature requires not only controlling the heating power but also controlling or predicting the heating time. When the heating power is limited or fixed, the heating time is positively correlated with the detected temperature. If a predicted heating time is also displayed, the weight of the contents must also be considered. When the maximum heating time is limited, the heating power also needs to be determined based on the weight of the contents. In this embodiment, a pressure sensor is configured on the base 3, which can be used to detect the weight change of the kettle body 1, thereby calculating the weight and / or volume of the contents, and further used to determine the heating power or heating time. Other methods of detecting the weight or volume of the contents can also be applicable to the application scenarios of this application. The execution parameters of the slow cooking mode of this embodiment will undergo adaptive changes due to differences in the weight / volume and background temperature of the contents. The control module in the heating component records and learns the historical data of the execution parameters, which is conducive to the heating component being able to respond to adjustments to the contents more quickly. In summary, the slow cooking mode of this application includes heating the contents of the inner pot 11 at a power not exceeding the first power, and making the value collected by the temperature sensor 21 reach a first threshold value. The first power of this embodiment does not exceed 120W, and the first threshold value is in the range of 40°C to 80°C.

[0035] "Quick-boil mode" controls the rapid heating of the inner pot 11 and its contents from a slow boil to a critical boiling temperature, i.e., a second designated temperature of approximately 100°C. It should be noted that the "second designated temperature" should be understood as the temperature of the contents, and is not equivalent to the "second threshold" currently detected by the temperature sensor 21. However, there is a corresponding relationship between the "second designated temperature" and the "second threshold," so the heating component can be controlled by detecting the "second threshold." In quick-boil mode, the inner pot 11 and its contents are heated from the first designated temperature to the second designated temperature. Due to the limitations of the heating component hardware, the maximum heating power must be controlled. The heating time can also be predicted based on the preset heating power and displayed on the exterior of the housing or base 3. In this embodiment, the specific power for quick-boil mode is adaptively adjusted based on the weight / volume of the contents. The control module in the heating component records and learns historical power data, enabling the heating component to more quickly respond to changes in the current state of the contents. In this embodiment, the maximum heating power, i.e., the second power, is controlled to not exceed 200W. The fast cooking mode of the present application includes heating the contents of the inner pot 11 at a power higher than the first power and not lower than the second power, and making the value collected by the temperature sensor 21 reach a second threshold value, which is above 100°C.

[0036] "Boiling mode" refers to controlling the contents to maintain a specified boiling state. This application is aimed at making Turkish coffee. The corresponding specified boiling state is manifested as foam generated on the liquid surface, and the foam is golden to light brown, with a texture as dense as cream, and a fine bubble structure visible on the surface. The foam of high-quality coffee can maintain its shape for a short time. Boiling usually occurs when the liquid reaches its boiling point. The boiling point refers to the temperature at which the saturated vapor pressure of the liquid is equal to the external pressure. Although the temperature remains unchanged when the liquid boils, it still needs to continuously absorb heat (called heat of vaporization). If the heating is stopped, the boiling will stop immediately. A large number of bubbles are formed inside the boiling liquid. The volume of the bubbles expands during the rising process until the wave surface breaks and releases water vapor. Therefore, in boiling mode, there is foam with a high density in the space of the inner tank 11, and the space above the liquid level is also filled with steam. In order to maintain the existence of the foam, the base 3 is required to continuously heat the contents at a power not higher than the second power to keep the contents in a state of foam boiling. However, the steam generated by continuous boiling may affect the monitoring of the foam detector 22. Therefore, it is necessary to discharge the steam in the inner tank 11 in an appropriate amount. Therefore, the aforementioned steam control outlet 23 is provided, and the monitoring data of the foam detector 22 is corrected using the "temperature-steam" relationship, so that the monitoring data can more realistically reflect the current state of the foam, so as to control the heating component to achieve the effect of "boiling and leaving the fire". In the case of manual brewing, the operator can control the pot body to withdraw from the heating source in time according to the amount of foam observed to avoid excessive boiling of the contents, and repeat the fire-leaving operation three times to ensure the quality of the coffee liquid. The portable coffee pot of the present application can control the conduction or disconnection of the heating component by monitoring the foam state to achieve a "boiling-leaving the fire" cycle. Furthermore, a high-sensitivity temperature sensor and PTC heater, combined with a PWM control or DC voltage regulation module, can be considered to adjust power output in seconds. Cooking is complete after three "boil-off" cycles are counted.

[0037] The control method of the present application can realize the coffee pot's "slow brewing - fast brewing - boiling" sequence, which can not only better restore the brewing process of Turkish coffee, but also efficiently utilize power, which is more beneficial for the application of energy storage portable coffee pots.

[0038] In summary, the present application provides a portable coffee maker, which comprises: a kettle body configured to contain a kettle inner container for brewing contents; a kettle cover covering the top of the kettle body and configured to contain a temperature sensor and a foam detector on the inner side; and a base configured to contain a heating assembly for heating the contents after being engaged with the kettle body. The present application also provides a control method for a coffee maker, which is applied to the portable coffee maker as described above, and comprises the following steps: confirming the execution parameters of a slow brewing mode according to the current state of the kettle body and starting the slow brewing mode; switching to a fast brewing mode when the value collected by the temperature sensor reaches a first threshold value; switching to a boiling mode when the value collected by the temperature sensor reaches a second threshold value; detecting the boiling state by using the temperature sensor and the foam detector and maintaining the specified boiling state until the condition of brewing completion is reached; and the first threshold value is lower than the second threshold value. The portable coffee maker of the present application can maintain a moderate sealing property of the kettle body and the kettle cover, and can directly detect the brewing state in the kettle body by using the temperature sensor and the foam detector on the inner side of the kettle cover. In addition, the heating assembly of the base can be controlled by using the values collected by the temperature sensor and the foam sensor, so that the heating assembly can better simulate the temperature control during manual brewing and better restore the flavor of Turkish coffee.

[0039] Those skilled in the art can understand that the steps, measures, and schemes in various operations, methods, and processes discussed in the present application can be alternated, changed, combined, or deleted. Further, other steps, measures, and schemes in various operations, methods, and processes discussed in the present application can also be alternated, changed, rearranged, decomposed, combined, or deleted. Further, steps, measures, and schemes in various operations, methods, and processes in the related art can also be alternated, changed, rearranged, decomposed, combined, or deleted.

[0040] In the description of the present application, the directions or positional relationships indicated by the words "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like are the exemplary directions or positional relationships shown in the drawings, which are used for the convenience of description or simplification of the description of the embodiments of the present application, and are not intended to indicate or imply that the devices or components indicated thereby must have a particular orientation or be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation of the present application.

[0041] The terms "first", "second", "third", etc. are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the technical features indicated thereby. Therefore, the features defined with "first", "second", etc. can explicitly or implicitly include one or more of the features. In the description of the present application, unless otherwise stated, the meaning of "a plurality of" is two or more.

[0042] In the description of this application, it should be noted that, unless otherwise expressly specified or limited, the terms "mounted," "connected," and "connected" should be understood broadly. For example, they can refer to fixed connections, detachable connections, or integral connections; they can refer to direct connections, indirect connections through an intermediate medium, or internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in this application based on the specific circumstances.

[0043] In the description of this specification, specific features, structures, materials or characteristics may be combined in an appropriate manner in any one or more embodiments or examples.

[0044] The above is only part of the implementation methods of the present application. It should be pointed out that for ordinary technicians in this technical field, without departing from the technical concept of the solution of the present application, other similar implementation methods based on the technical ideas of the present application also fall within the protection scope of the embodiments of the present application.

Claims

1. A portable coffee maker, characterized in that: include: The pot body is equipped with an inner pot for boiling the contents; a kettle cover, covering the top of the kettle body and provided with a temperature sensor and a foam detector on the inner side; The base is equipped with a heating component for heating the contents after being coupled to the kettle body.

2. The portable coffee maker according to claim 1, wherein: The flow-guiding structure of the kettle body or the inner container does not protrude outside the kettle body.

3. The portable coffee maker according to claim 2, wherein: The diversion structure includes one of the following: The rim of the pot body or the inner container is arranged in a style having a diversion effect; The rim of the pot body or the inner container is configured to be non-circular, with the relatively outwardly convex edge serving as the diversion port; The rim of the pot body or the inner container is provided with a movable pop-up flow guide structure.

4. The portable coffee maker according to claim 2, wherein: The pot cover is tightly matched with the pot body or the inner container; and the pot cover is provided with a steam control flow outlet.

5. The portable coffee maker according to claim 1, wherein: The temperature sensor and the foam detector are respectively connected to the base for communication and are used to control the heating component.

6. The portable coffee maker according to claim 1, wherein: The temperature sensor and the foam detector are respectively exposed to the inner side of the pot cover through the control units on the outer side of the pot cover.

7. The portable coffee maker according to claim 1, wherein: The base is equipped with a pressure sensor for detecting weight changes of the kettle body.

8. A method for controlling a coffee maker, applied to the portable coffee maker according to any one of claims 1 to 7, characterized in that: It includes the following steps: Confirm the execution parameters of the slow cooking mode according to the current state of the kettle body and start the slow cooking mode; When the value collected by the temperature sensor reaches a first threshold, the system switches to a quick cooking mode; When the value collected by the temperature sensor reaches a second threshold, the boiling mode is switched; Use temperature sensors and foam detectors to detect boiling conditions and maintain the specified boiling conditions until the cooking is complete; The first threshold is lower than the second threshold.

9. The method according to claim 8, wherein The current state of the kettle body includes a current weight change value and / or a background temperature of the contents.

10. The method according to claim 8, wherein The slow cooking mode includes heating the contents of the inner pot at a power not higher than a first power and causing the value collected by the temperature sensor to reach a first threshold; the fast cooking mode includes heating the contents of the inner pot at a power higher than the first power and not lower than a second power and causing the value collected by the temperature sensor to reach a second threshold; the first power is lower than the second power.

11. The method according to claim 10, wherein: The boiling mode includes maintaining the contents of the inner container in a foam boiling state under a condition where the power is not higher than the second power.

12. The method according to claim 11, wherein The method of maintaining the contents of the inner container in a foamy boiling state comprises: Using the foam detector to monitor the foam state inside the inner container and generate monitoring data; Correcting the monitoring data using the temperature sensor; The heating component is controlled based on the corrected monitoring data so that the interior of the liner maintains a specified foam state.

13. The method according to claim 12, wherein: Correcting the monitoring data using the temperature sensor includes correcting the monitoring data of the foam detector based on a predetermined temperature-steam relationship.

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