222results about "Coffee roasting methods" patented technology

The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed.

A method of processing roasted coffee to improve the retention of carbon dioxide and aromatics liberated from the roasted coffee. The method involves preparing one or more containers for receiving coffee. The containers are purged of contained air through flushing with an inert gas. Roasted coffee is transported and delivered to a grinding circuit where it is ground directly into a container filling apparatus. The container filling filling apparatus delivers the ground coffee directly into the purged containers after which the containers are sealed to maximize the retention of carbon dioxide and aromatics liberated from the roasted coffee and to minimize contact of the ground roasted coffee with the air.

Exemplary embodiments disclosed herein provide a method for producing primary roasted coffee beans where green coffee beans are roasted only until the point where the beans have reached the end of the primary roasting phase, where the beans are then quenched to stop the roasting process. In some embodiments, the end of the primary roasting phase is marked by the beans reaching the first crack stage. A disposable package containing primary roasted beans is also disclosed. A device for roasting and brewing ground coffee beans is also disclosed, the device having a porous container which accepts the ground coffee beans; a roasting container which accepts the porous container and has a sidewall containing an aperture; a fan and heating element positioned to force hot air through the aperture; a water containment vessel and heating subassembly positioned above the roasting container; and a water release valve assembly positioned between the water containment vessel and the roasting container.

A coffee roaster that includes a combustion chamber and a connected roasting oven in which the heating gases for roasting the coffee beans are recirculated to the combustion chamber wherein the coffee bean chaff is separated from the recirculating heating gases prior to venting to atmosphere, and an associated cooling chamber wherein the roasted coffee beans are cooled in a two-stage-heating cycle wherein the cooling air is recirculated to the combustion chamber to be reheated to roasting temperatures and vented to atmosphere during the second stage of cooling. The coffee beans being de-stoned as the cooled coffee beans are conveyed from the cooling chamber to the discharge hopper.

An apparatus for roasting coffee beans comprises a roasting chamber for containing coffee beans. The roasting chamber is positioned within a resonant cavity of a waveguide. A microwave emitter produces microwave energy within the waveguide with one or more stable high intensity microwave regions within the roasting chamber to heat the coffee beans in the roasting chamber to a temperature sufficient to roast the coffee beans. A device configured to move the coffee beans within the one or more high intensity microwave regions is coupled to the roasting chamber.

The present invention provides a packaged coffee beverage subjected to heat-sterilization, wherein(A) a concentration of chlorogenic acids is not less than 0.1% by mass and less than 0.14% by mass,(B) a mass ratio of chlorogenic acids / tannin (FOLIN-DENIS method) is in the range of 0.6 to 1.0, and(C) a mass ratio of dichlorogenic acids / chlorogenic acids is in the range of 0.07 to 0.16.

The invention relates to a method for making a coffee composition, the method comprising separating coffee beans from the pulp and husk of a coffee cherry, roasting the coffee beans, and adding dried pulp and / or husk of the coffee cherry to the roasted coffee beans. The invention also relates to a coffee composition comprising roasted coffee beans and pulp of a coffee cherry and / or husk of a coffee cherry. The invention further relates to a coffee beverage comprising a coffee composition of the invention, and to the use of pulp and / or husk of a coffee cherry to modify the taste of a coffee composition made of coffee beans.

A method for roasting granular material, such as nuts and coffee beans, and an apparatus therefor where the granular material is roasted with the aid of a mortar-shaped roast pan. The roast pan itself is heated up by hot air which is introduced into a hollowed portion of the pan and further the hot air is sent onto the surface of the roast pan through gaps provided at the bottom portion of the pan at an inclined angle compared to the radial direction of the pan. The granular material is roasted in an effective manner both by the heat radiated from the roast pan itself and by the heat of the hot air sent onto the surface of the pan, while being woven on the roast pan by the hot air sent at the inclined angle.

A coffee bean roasting apparatus for commercial application, which provides uniform roasting of coffee beans under conditions of accurate control of product properties and without risk of damaging of the beans. This is achieved by roasting the beans in a fluidized bed of hot air directed to the beans contained in a cylindrical roasting chamber through a plurality of nozzles located in the roast chamber plenum and oriented in a tangential direction to imaginary concentric circles inside the contours of the tapered distribution plate that separates the roast chamber from the roast chamber plenum and supports the aforementioned nozzles. A predetermined pressure of hot-air blower and tangential direction of the nozzles provide movement of the entire mass of fluidized coffee beans during roasting in a circular direction as a unity substantially without relative movement of the beans with respect to each other and with excellent and uniform heat-transfer conditions between the beans.

A method of processing coffee beans comprising roasting green coffee beans to give roasted coffee beans wherein the roasting treatment is carried out by bringing the green coffee beans into contact with a fluid at a high temperature and high pressure.

The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

To provide a packaged coffee beverage, which contains chlorogenic acids at high concentration, has good flavor and taste, and is suppressed in the occurrence of sediment during long-term storage. A packaged coffee beverage subjected to heat sterilization treatment, the beverage comprising (A) monocaffeoylquinic acid, (B) feruloylquinic acid and (C) dicaffeoylquinic acid, wherein (a) a total content of the ingredients (A), (B) and (C) contained in dissolved states in the beverage is from 0.14 to 4% by weight based on the beverage, and the beverage comprises (b) 80% by weight or more of water, (c) magnesium and sodium at a Mg / Na weight ratio of from 0.04 to 1, (d) a coffee extract obtained from roasted coffee beans having an L value of form 16 to 25, and (e) from 0.0024 to 0.0122% by weight of brown color in terms of Food Yellow No. 4.

A coffee bean roasting machine of the type having a cyclone separator heating chamber and a coffee bean roasting chamber in a recirculating process stream driven by a recirculation fan is operated to air cool the roasted coffee beans in the roasting chamber, to a temperature beneath which the beans give off smoke, while at the same time incinerating smoke removed from the roasting chamber. A purge gate in ducting between the cyclone separator and the roasting chamber is opened to allow the flow of ambient air into and through the roasting chamber while blocking flow out of the cyclone separator, so that ambient air is directed through the roasting chamber. The smoke and any airborne particulate material from the roasting chamber are carried into the heating chamber and through the incineration tube, where they are incinerated. Preferably the system and process are operated automatically by a computer and programming.

A dust collector separates dust from the gas including the dust such as smoke discharged from a coffee roasting machine. The dust collector uses a water spray. The dust collector can prevent blockage of nozzles of a upper water supply line and a side water supply line by arranging the upper nozzle and the side nozzle, which spray water, to be faced to each other within the body of the dust collector. Water flows along the side within the inlet which is slant downward, which allows the gas to flow into the body of the dust collector, and a separate assistant water supply line is connected to the inlet.

A method of processing coffee beans in which green coffee beans are roasted and roasted coffee beans are obtained, wherein the green coffee beans are brought into contact with a high-temperature, high-pressure fluid and the roasting process is performed.

A method for processing coffee beans (C), including the step of charging the coffee beans (C) in a vessel (10) and supplying water inside a vessel body (11) by spraying out water inside the vessel body (11) through an injection liquid charging channel (23) via a spray nozzle (23a) for allowing water to penetrate to the inside of the coffee beans (C) while the inside of the vessel body 11 is under pressure and heated, and the step of reducing the pressure inside the vessel body (11) for water having penetrated to the inside of the coffee beans (C) to expand by vaporization in grinding the coffee beans (C) that have been swollen in a porous manner using an expanding force.

Methods and / or processes for obtaining coffee extracts and / or processing coffee beans. In certain embodiments, improved methods and / or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and / or bio-actives from coffee beans.

A modified coffee containing 3 mg or more of a nicotinic acid compound and 10 mg or more of a Maillard reaction product per 10 g of roasted coffee beans. A coffee-like supplement containing at least one nicotinic acid compound, at least one Maillard reaction product, and / or at least one metabolite of the Maillard reaction product.

A device and process to roast green coffee beans using a combination of microwave, conduction, convection, infrared, and latent steam heating. The device is a sealed cartridge that is semi porous and is used in a conventional or purpose built microwave oven. The resultant coffee is more flavorful and uses ½ the energy that conventional roasters use.

A magnetic flux channel coupled plasma reactor includes a hollow reactor body having a plasma discharge space coupled to magnetic flux channels, a magnetic flux channel coupled plasma source including magnetic cores having two or more magnetic flux entrances forming the magnetic channel and primary winding coils wound in the magnetic cores and generating magnetic flux channel coupled plasma in the plasma discharge space, and an AC switching power supply for supplying plasma generation power to the primary winding coils and the capacitively coupled electrodes. The magnetic flux channel coupled plasma reactor independently generates the magnetic flux channel coupled plasma or hybrid plasma through capacitively coupled electrodes or inductive antenna coils in the inside of the reactor body.

The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring. As described herein, the par-baked coffee bean is superior to both the green coffee bean and the traditionally roasted coffee bean for adding chlorogenic acids to foods, beverages and dietary supplements.

The invention discloses coffee beans and a fermentation method thereof. The method comprises the following steps of: soaking peeled coffee berries in water, inoculating lactic acid bacteria, sealing with gauze, and performing anaerobic fermentation for 36-72 hours, wherein the pH value of the fermentation liquor at the fermentation end point is 3.35-4.00, thereby obtaining the coffee beans without a viscous liquid layer; and washing the obtained coffee beans with water, drying, shelling, and baking, thereby obtaining the finished product coffee beans, wherein the lactic acid bacteria consist of more than one of lactobacillus plantarum, leuconostoc mesenteroides or lactobacillus casei. According to the method disclosed by the invention, the lactic acid bacteria are inoculated for fermentation, the metabolic characteristics of the lactic acid bacteria are fully utilized, the coffee viscous liquid layer and nutrients of the bean bodies are utilized, the fermentation is performed in the liquid, anaerobic and acidic conditions suitable for growth of the lactic acid bacteria and saccharomycetes are created, the contact area between the strains and the bean bodies is increased, the fermentation process is accelerated, the coffee bean viscous liquid layer is effectively removed, the flavor precursor substance composition of the obtained raw beans is changed, and the final flavor quality of the coffee beans is improved.

The invention relates to the processing field of drinks, and particularly relates to a production method of white coffee. For the production method, no additive is added, the white coffee is produced through low-medium temperature roasting, so that accumulation of dehydrated compounds and caffeine is reduced, and a good health-care effect is achieved. In the invention, an artificial aging technology is adopted, before roasting of coffee, coffee beans are stored under a certain temperature and certain humidity, the Maillard reaction inside the coffee beans are promoted and accelerated, the aging speed of the coffee beans is accelerated, the green and astringency of the coffee beans are reduced, the water content of the coffee beans is increased, the degradation of materials such as sugar, protein and the like, and generation of the flavor materials during roasting of coffee are promoted, the time for roasting is prolonged when being compared with the time in traditional roasting, the conversion efficiency of aromatic materials is increased, and generation of burnt flavor and bitter taste are reduced.

The present invention relates to a coffee roaster comprising: a housing; a supporting plate located within the housing, the supporting plate comprising a heating means in a predetermined region; a drum chamber located at one side of the supporting plate within the housing; a first supporting unit for supporting the drum chamber, the first supporting unit being installed to be adjacent to the outer circumferential surface of the drum chamber; and a second supporting unit for supporting the drum chamber, the second supporting unit being installed to be adjacent to the outer circumferential surface of the drum chamber and being spaced apart from the first supporting unit by a predetermined distance. As the drum chamber is rotated by receiving a driving force for rotation from the first supporting unit, the drum chamber can be rotated without being obstructed by the heating means.

The invention discloses a fermentation type coffee bean, a processing method of the fermentation type coffee bean, and an instant coffee. The processing method of the fermentation type coffee bean comprises the steps of cleaning, selecting, removing impurities, mechanically peeling, fermenting, cleaning, drying, and roasting through microwave. The instant coffee is prepared by grinding the fermentation type coffee bean, extracting, concentrating, and freeze-drying. In the processing method, the mechanically peeled fermentation type coffee bean is roasted twice through the microwave by using a birch juice, so that the fermentation type coffee bean prepared through fine processing not only keeps the nutritional flavor, but also has a fragrant pine tree smell, moreover, the nutrition healthcare function of the coffee bean is further strengthened, the polysaccharide, revertose, amino acids, vitamins, biotins and mineral substances required for the human body are provided, in addition, the coffee bean has the healthcare effects of resisting fatigue and ageing and relieving a cough, the types of coffee bean products are diversified, and the economic value and the market competitiveness of the coffee bean are improved.