234results about "Coffee roasting methods" patented technology

An apparatus for roasting coffee beans includes: a vessel to contain coffee beans, a heating device to heat coffee beans contained in the vessel, and a control system operable to control the heating device and configured to apply a roasting recipe. For a customised quantity m of coffee beans of type Ny introduced inside the vessel, the control system is configured to obtain at least the quantity m of coffee beans introduced inside the vessel and the type Ny of coffee beans introduced inside the vessel, and based on the obtained type Ny, the control system is configured to get access at least to a roasting recipe Ry. The recipe is adapted to the roasting of one pre-determined quantity M of beans of type Ni, and to the pre-determined quantity M, and based on the accessible roasting recipe Ry and on the obtained quantity m of coffee beans introduced inside the vessel, the control system is configured to determine the roasting recipe to be applied to the quantity m of coffee beans of type Ny introduced inside the vessel.

The present invention discloses a Kluyveromyces marxianus yeast strain, a method for fermenting rose-flavored coffee beans and the coffee beans. The Kluyveromyces marxianus yeast strain is selected as the fermentation strain. By obtaining and preserving microorganisms from sour meat, the green coffee beans are co-fermented with Damascus rose flowers, thereby endowing the coffee beans with a unique rose flavor. The green coffee beans are subjected to high-temperature sterilization and the rose petals are subjected to ultraviolet sterilization treatment; then inoculation is carried out using a fermentation strain with a specific concentration; then multiple fermentations are carried out in a constant temperature and humidity environment to fully integrate the rose aroma and coffee flavor. Through selective fermentation and precise control of the inoculation concentration, it is ensured that the flavor compounds generated during the fermentation process are consistent, achieving a stable flavor performance. The finally obtained rose-flavored coffee has a unique flavor, moderate acidity, good body, balanced sweetness, appropriate roasting degree and uniform particle size. Its moisture content and trace element content are precisely controlled, and the tasting score reaches 81.3 points.

The present invention relates to a smoke treatment unit (3) of a system (1) of a roaster (2) and a method for selecting an associated smoke treatment unit when said system is used in a room (10), said method comprising: receiving room data input; receiving roast usage data input to determine an amount of each contaminant produced by the roasting equipment during a period of time; calculating the concentration of each pollutant present in the room during said period for each system of the roaster and one smoke treatment unit; for each system and for each contaminant, comparing the calculated concentration of said contaminant present in the room during the period with the concentration of said contaminant permitted in accordance with local health and safety regulations; selecting a smoke treatment unit for the system from a list of smoke treatment units that provides a calculated concentration for each pollutant that is lower than the certified concentration.

The present invention relates to the technical field of coffee roasting, and in particular to a roasting process and control system for improving the flavor of coffee beans. The specific steps are as follows: placing coffee beans in a shell, sealing the shell, roasting the coffee beans, extracting the air with aroma formed in the shell after roasting, dehydrating it, and re-injecting it into the shell after heating. During roasting, a first roasting temperature and a second roasting temperature are used, the first roasting temperature is lower than the second roasting temperature, the coffee beans are first roasted at the first roasting temperature, and then the coffee beans are roasted at the second roasting temperature, and the duration of the first roasting temperature is at least twice that of the second roasting temperature. The present invention reduces the loss of the aroma of the coffee beans and gives the coffee beans a richer aroma.

An apparatus includes a receptacle configured to receive a container containing a substance for processing. The container includes a readable tag having processing information associated with the substance. The apparatus also includes a processing chamber operably coupled to the receptacle and configured to receive the substance and process the substance. The apparatus further includes a controller operably coupled to the processing chamber and configured to generate one or more processing instructions based on the processing information in the readable tag and further based on additional processing information received from a remote device. The processing is also configured to process the substance based on the one or more processing instructions.

A roasting system is provided in a form factor of a countertop roasting device including a blower and a roasting assembly in fluid communication with the blower. The roasting assembly receives air from the blower with a heating element of the roasting assembly producing a heated air stream fed through the roasting assembly. An agitator in the roasting assembly agitates the food product. A food product is received in a container of the roasting assembly, with the heated air stream roasting the food product. The system includes a plurality of sensors and a controller that adjusts operating characteristics of the system based on whether a shell of the food product has cracked during roasting, as determined with the microphone. A waste product from the food product is separated during roasting and collected in a waste collection assembly with a spray bar assisting with smoke suppression.

The embodiment of the invention provides a coffee bean baking process and device based on a blade baking method. In one specific embodiment, the device comprises a fluidized bed type full hot air baking machine, a controller and a baking identification assembly. According to the embodiment, the baking recognition assembly is adopted to obtain the image data of the coffee beans in the baking machine in real time and extract the average size and the average density of the coffee beans, so that the real-time baking degree of the coffee beans is accurately recognized, a baker can more accurately recognize the baking degree, the flow of searching the optimal baking curve by the baker is simplified, and the baking efficiency is improved. And the workload of a baker for searching an optimal baking curve is reduced. A baker can formulate a proper baking scheme by combining the baking curve according to the variety, the production place and the expected flavor characteristics of the coffee beans.

The present invention relates to an automatic coffee roasting device. The automatic coffee roasting device may comprise: an automatic preheating unit that preheats a roasting machine; and an automatic roasting unit that roasts green coffee beans fed into the roasting machine.

The invention relates to a roasting and grinding apparatus for coffee beans comprising a roasting device (50) and an associated grinding device (60); the roasting device (50) being configured for receiving coffee beans of a certain type that will be roasted, the roasting device (50) comprising reading means (53) to identify the characteristics of the coffee beans dispensed to it, the roasting device (50) further comprising a control unit configuring the roasting profile of the beans according to the characteristics retrieved from the reading means (53) and / or from the characteristics of the beans in a database (51) in this control unit and / or according to the user's input; the roasted coffee beans being dispensed into a beans container (10, 20), the beans container (10, 20) comprising programmable identification means where product parameters of the roasted coffee beans of a certain type are encoded on it by an encoder (52) in the roasting device; the grinding device (60) comprising one or more housings for receiving one or more beans containers (10, 20); the grinding device (60) comprising a reader (62) to obtain the information of the product parameters of the roasted coffee beans of the one or more beans containers (10, 20); the grinding device (60) further comprising a control unit configured to adapt the grinding size and the quantity of roasted coffee beans to be delivered from the coffee beans containers (10, 20) for obtaining a certain coffee quantity and / or a certain coffee blend quantity from each beans container to be grinded according to these product parameters and / or according to a recipes database (64), and / or according to the user's input. The invention further relates to a method for roasting and grinding coffee beans using a roasting and grinding apparatus as the ones described, and to the use of such a roasting and grinding apparatus.

The invention provides a coffee bean circulating baking method, coffee beans are baked by using a hot air type baking device, the hot air type baking device comprises a combustor, an air supply pipeline, a baking device and an air return pipeline, the combustor comprises a combustion cylinder and a heating device, and the baking device comprises a baking chamber; return air from the baking chamber is directly introduced from the upper portion of the combustion cylinder, the air return pipeline connector is located on the upper portion of the combustion cylinder and below the air supply pipeline connector, and a first spiral structure is used at the position, corresponding to the air return pipeline connector, in the combustion cylinder to lengthen an air return path, so that the return air passes through the first spiral structure. A part of impurities and smoke in the return air are burnt out in the high-temperature burning cylinder, and the impurities which are not burnt out fall down under the action of gravity, so that the impurities in the return air are separated from hot air. When the baking method disclosed by the invention is used for baking, the temperature can be regulated and controlled, the temperature rise is fast, the beans are uniformly heated, the hot air circulation times are more, and the baked cooked coffee beans have higher quality and good taste.

The invention discloses a preparation method of flavor-optimized cold-extracted coffee, and relates to the technical field of coffee beverage processing. In order to solve the problems of lack of flavor oriented optimization, extensive process control and poor product flavor stability in existing cold extraction coffee, the invention provides a cold extraction coffee preparation path based on raw material characteristic regulation and extraction process collaborative optimization. According to the method, key parameters such as raw coffee bean pretreatment, baking degree, grinding particle size, water-powder ratio, extraction time and the like are comprehensively considered, and characteristic expression of low bitterness, rich flavor level and lasting aftertaste of the cold-extracted coffee is realized through experimental optimization. The prepared cold-extracted coffee product better conforms to flavor preference of target consumer groups, has higher flavor stability and repeatability, and is suitable for development and application of instant coffee and special coffee products.

Provided is a novel roasting method that is effective for improving the flavor of roasted coffee beans. The present invention provides a method for producing roasted coffee beans, including a step of roasting coffee beans, wherein a ratio of lightness (lightness ratio) of the coffee beans is 0.65 or more, and a temperature increasing rate of a roasting temperature is retained at −0.15° C. / second to 0.15° C. / second.

The invention relates to a roasting assembly for bulk plant material (16), having a housing assembly (4) which has at least one roasting device (6) with an interior (10) in which the bulk material (16) is to be roasted, a heating assembly (8; 9) which permits heat to be transported by means of a heating fluid to the bulk material (16) in the interior (10), a solid material separating device for cleaning waste gases from the roasting device (6), and a control assembly (20) for controlling a roasting process, wherein in order to implement different heating modes and different heating powers, the heating assembly (8; 9) has an electric heating element (22; 23) and a gas combustion device (24; 25) which are each connected for control purposes to the control assembly (20). The invention further relates to a method for operating such a roasting assembly (6).

This invention is a machine (Fig, 1), which processes raw (green) coffee with the use of hot air which is produced either by a gas burner or by electric resistances. This invention consists of the raw coffee receiving silo (Fig. 2), the roasting drum (Fig. 3), the roasting chamber, the shell collector at the back of it and the threshing floor, where the coffee cools after roasting, in its front part. The coffee roasting drum has a mixed geometry. In the lower part of the drum and, in particular, in its cylindrical part, there are small holes (Fig. 3, A). Inside it, the drum has circular-orbit stirring paddles. At the back and bottom of the drum there are two pipes, which, when the coffee roasting process is complete, blow a quantity of ambient temperature compressed air into the drum. Finally, at the top and at the back of the mixed-geometry drum there is a pipe for exhausting the hot air, together with the smoke from the roasting and the shells and the leftovers from the coffee processing.

Apparatus (1) for roasting coffee beans, the apparatus comprising: a roast chamber (19) in which a supply of coffee beans can be received for roasting; a heater (17) for heating air; a fan (21) for passing heated air through the roast chamber (19) to roast coffee beans received therein; a humidity sensor (31) operable to provide signals that are representative of the humidity of the heated air that has passed through the roast chamber (19); a temperature sensor (29) operable to provide signals that are representative of the air temperature within the roast chamber (19), and a control system (27) operable to control the apparatus (1), wherein said control system (27) is operable to determine that first crack has occurred in response to signals from said humidity sensor (31) and said temperature sensor (29).

The present invention relates to an apparatus (10) for roasting coffee beans, comprising a roasting chamber (1) having a bottom opening (11), an air driver (2) configured to drive an air flow into the roasting chamber through the bottom opening of the chamber, an electric heater (3) arranged below the bottom opening of the chamber and configured to heat the air flow to be driven into the bottom opening of the roasting chamber, and a conduit (6) for driving the hot air flow from the heater (3) to the bottom opening of the roasting chamber (11), the conduit (6) including a localized transverse constriction (61), and at least one temperature probe arranged in the localized transverse constriction (61) of the conduit.

The application discloses a microbial fermentation process for improving coffee fruit acid flavor and belongs to the technical field of coffee processing. The coffee fermentation process is scientific and reasonable to improve the fruit acid flavor of roasted coffee by additionally adding screened strains under the condition of reserving original bacteria of coffee. The fermentation can improve the organic acid content of roasted coffee, wherein the content of citric acid is 8861.58 mu / g, the content of quinic acid is 9291.51 mu / g, the content of maleic acid is 204.32 mu / g, the content of fumaric acid is 190.23 mu / g, the content of succinic acid is 150.69 mu / g, and the content of nicotinic acid is 50.89 mu / g. The coffee fermentation process can improve the coffee bitterness and quality, and the total score of coffee reaches the level of high-quality coffee.

The present invention relates to a method for roasting coffee beans using a roasting apparatus (X), the roasting apparatus comprising a control system (80) configured to control a heating device (2) to replicate a roasting recipe, the control implementing a feedback loop adjustment based on a temperature T measured by at least one temperature probe (5), the feedback loop adjustment being adjusted prior to roasting the coffee beans by replicating a defined coffee bean roasting recipe using one specific master roasting apparatus (M), the operation of adjustment comprising applying a predetermined correction KC to the feedback loop adjustment.

The invention discloses a method for improving coffee flavor by combining biological fermentation with a physical method, which comprises the following steps: step (1) cleaning fresh coffee fruits, removing epicarp of coffee, and inoculating a microbial suspension for fermentation; the microorganisms are compounded by adopting lactobacillus plantarum, saccharomyces cerevisiae and leuconostoc mesenteroides; (2) carrying out ultrahigh pressure treatment or ultrasonic treatment on the fermented coffee beans and fermentation liquor; and (3) cleaning the green coffee beans subjected to ultrahigh-pressure or ultrasonic treatment, draining water, and uniformly paving the green coffee beans on a drying net for drying. Compared with natural wet fermentation, the microbial compound fermentation has the advantages that the pH drop rate is obviously increased, dominant bacterial communities such as lactic acid bacteria and saccharomycetes are increased, the degumming time is shortened by 9 hours, and the sensory quality of the obtained coffee is improved. The content of total phenols, flavones, reducing sugar and total sugar in the raw coffee beans can be increased through ultrasonic ultrahigh-pressure treatment, and the quality of the coffee after ultrahigh-pressure treatment is better improved.

The invention discloses a coffee beverage with a unique flavor and a preparation method of the coffee beverage. The coffee beverage with the unique flavor is prepared from the following raw materials in parts by weight: 15-25 parts of coffee beans, 2-8 parts of chicory roots, 0.5-1.5 parts of cauliflower, 0.2-0.6 part of glycine, 0.4-1.2 parts of glucose and 0.6-1.5 parts of sugar. By adding the chicory roots, the bitter taste of the coffee can be reduced, the taste is improved, the fragrance of the coffee is improved with the assistance of the cauliflower, and then the prepared coffee has the unique taste and can meet the taste requirements of most people; besides, in the preparation method disclosed by the invention, the coffee beans and the chicory roots are baked, and glycine and glucose are added in the baking process of the coffee, so that the coffee can be subjected to Maillard and caramelization reactions, the fragrance and color of the prepared coffee are further improved, and finally the prepared coffee has a unique flavor.

A roasting system is provided in a form factor of a countertop roasting device including a blower and a roasting assembly in fluid communication with the blower. The roasting assembly receives air from the blower with a heating element of the roasting assembly producing a heated air stream fed through the roasting assembly. An agitator in the roasting assembly agitates the food product. A food product is received in a container of the roasting assembly, with the heated air stream roasting the food product. The system includes a plurality of sensors and a controller that adjusts operating characteristics of the system based on whether a shell of the food product has cracked during roasting, as determined with the microphone. A waste product from the food product is separated during roasting and collected in a waste collection assembly with a spray bar assisting with smoke suppression.

Treatment processes and systems for improving the taste characteristic of green coffee beans are disclosed. One of the treatment processes includes a) providing an aqueous solution of water and inorganic salt, the aqueous solution having a salt concentration of at least 0.1 mol / L; b) exposing the green coffee beans to the aqueous solution until a mass of the green coffee beans has increased c) drying the green coffee beans with a bean dryer to produce dried green coffee beans comprising at least 0.3% inorganic salt by mass; and d) after said drying, storing the dried green coffee beans in a storage container.

The invention relates to the field of coffee beans, and particularly discloses coffee beans with mixed flavor and a preparation process thereof. The invention discloses a preparation process of coffee beans with mixed flavor. The preparation process comprises the following steps: screening raw ESecsian beans and raw Kenila beans, sorting, removing impurities, optimizing color sorting, and pre-treating to obtain washed ESecsian beans, sun-dried ESecsian beans and washed Kenila beans; the coffee beans with mixed flavor are prepared by the following steps: respectively dehydrating ESecRussian water-washed beans and Kenya water-washed beans according to a specific mode, then blending the dehydrated ESecRussian water-washed beans and Kenya water-washed beans with ESecRussian solarized beans according to a weight ratio of (2-3): (4-5.5): (2.5-3), carrying out specific baking heating and heat preservation treatment, and then carrying out air cooling at a certain air speed until the bean temperature is 35 DEG C or below. According to the preparation method, the effect of preparing the coffee beans with the mixed flavor is achieved, and the coffee beans can present a unique flavor through a specific preparation process.

The present application relates to a method for producing drip coffee, which involves the field of coffee production. To solve the problem that drip coffee still needs to be manually packaged into boxes after automated packaging, resulting in low efficiency, the method includes a packaging conveyor belt, a cartoning frame provided at the tail end of the packaging conveyor belt, a packaging guide assembly provided on the cartoning frame, and a packaging pre-storage assembly slidably provided below the packaging conveyor belt to pre-storage coffee bags guided by the packaging guide assembly; an outer box conveyor belt is provided below the packaging pre-storage assembly, and the packaging pre-storage assembly packs coffee bags into empty boxes on the outer box conveyor belt. The present application has the effect of increasing the degree of automation in the production process of drip coffee and improving production efficiency.

The present invention relates to a method for roasting coffee beans in a roasting system 10, the system comprising a roaster 2 and a smoke treatment unit 3 for treating smoke produced by the roaster, the smoke treatment unit 3 comprising filter devices 221, 222, 223 for filtering particulate matter or VOCs, the filter devices being capable of retaining a predetermined maximum amount of particulate matter or VOCs, and wherein for each roasting operation carried out in the roaster, the method comprises obtaining a quantity of beans and a roast level to be applied to the beans, determining the amount of VOCs retained in the filter device, determining the total amount of the particular substance or VOC retained in the filter device during all roasting operations carried out since the last cleaning operation of the filter device, and estimating the number of roasting operations that can still be carried out before the total amount is equal to the predetermined maximum amount of particulate matter or VOCs that can be retained by the filter device.

A method for preparing a roasted food product, suitable for preparing a coffee-like 5 beverage product, starting from one or more pulses, comprising one or more pretreatment steps followed by one or more roasting steps, wherein preferably the roasting temperature is in the range of 75 °C to 250 °C, more preferably in the range of 125 °C to 225 °C, even more preferably in the range of 150 °C to 200 °C, wherein the pretreatment comprises the following steps: ▪ at least one polysaccharide degradation step, preferably for starch degradation; ▪ at least one acidification step, preferably by fermentation, to obtain a pH preferably below 6 of the roasted food product, more preferably below 5.5, most preferably below 5; ▪ at least one drying step, wherein the water content of the pulses obtained by the polysaccharide degradation and acidification steps is adjusted to preferably 14 weight% or less, more preferably to 12 weight%, most preferably to 10 weight% as compared to the total weight of the pretreated pulses.

The invention relates to a method for determining a type C for a roasting quantity m in a roasting device of a specific type. y Coffee Beans Recipe ym The method, the formula R ym Provide set value (T ym@ti ;t i ), wherein the method comprises the steps of: - accessing the following information: rules for calculating a roasting recipe suitable for roasting a certain amount of beans, said amount being included in a list of predetermined amounts (M, M±Δx), based on any pre-existing roasting recipe, suitable for roasting another amount of beans, said other amount being included in the list of predetermined amounts (M, M±Δx), in said specific type of roasting equipment, and. suitable for roasting an original predetermined amount M original Type C y At least one predetermined original roasting recipe of coffee beans yMoriginal , and based on m, the original predetermined quantity M accessible original The comparison result between the predetermined quantity (M, M±Δx) accessible in the list determines the roasting recipe R to be applied to the quantity m of coffee beans. ym .

Provided is a technique whereby the formation of indole and skatole, which are known as unpleasant odor components, in roasted coffee beans can be suppressed without heating green coffee beans at a high temperature of 100 DEG C or higher. More specifically, in the present invention, green coffee beans are moistened with water, heat-treated at atmospheric pressure and a temperature of less than 100 DEG C, the heat-treated green coffee beans are allowed to absorb organic acids and / or saccharides, and then baked.

To provide a charcoal roasting method for coffee beans, which can produce roasted coffee beans having a good flavor and aroma while using low-temperature roasting to prevent damage to trigonelline contained in the green coffee beans. [Solution] The charcoal roasting method for coffee beans according to the present invention includes a loading step in which 15-25 kg of green coffee beans are loaded into a charcoal roaster (4) at loading timing a, when the temperature inside the oven of a charcoal roaster (1) being heated by burning charcoal is higher than a bottom temperature range that includes the bottom temperature, and a termination step in which the roasting of the coffee beans by burning charcoal is terminated at termination timing c, when the temperature inside the oven has risen after dropping to the bottom temperature due to the loading of the green coffee beans, and is within the termination temperature range. The rise time range from bottom timing b, when the temperature has dropped to the bottom temperature, to termination timing c is 600-700 seconds, the bottom temperature range is 95-110°C, and the termination temperature range is 185-195°C.

The invention relates to a method for the continuous heat treatment of plant bulk material, in particular seeds, nuts, nut kernels and coffee beans, in a conveyor system and by means of direct heating of the plant bulk material by a heat source. Plant bulk material is continuously fed to the conveyor system at an inlet, is treated in the conveyor system in a controlled manner, while passing through at least two heating zones which lie sequentially one behind the other, by heat sources arranged there, and is conveyed to an outlet. The temperature of the plant bulk material when it leaves a first, upstream heating zone and before it enters a second heating zone adjoining the first heating zone downstream is measured by a temperature sensor. In order to monitor and control the heat treatment operation, the mass flow of the plant bulk material is continuously divided into virtual sub-units and for each of the virtual sub-units the temperature of the plant bulk material at the end of the first heating zone is measured. An actual value of the temperature is derived from the measured temperature of the plant bulk material in each virtual sub-unit and is compared with a setpoint value, planned for the heat treatment, of the temperature at the end of the first heating zone. In the event that a deviation of the actual value from the setpoint value is detected, the power of at least the heat source in the second heating zone is adjusted.