183results 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.

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 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.

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 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 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.

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.

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.

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) configured to treat smoke produced by the roaster, the smoke treatment unit comprising at least an electrostatic precipitator (222), the method comprising the steps of: during each roasting operation performed in the roaster, monitoring the voltage at the ionization wire and / or the voltage at the electrodes over the time of the roasting operation; comparing the monitored voltage with a predetermined upper voltage threshold V1 and one predetermined lower voltage threshold V2; and indicating a cleaning status request if, during a period Δt of the roasting operation, the monitored voltage is below the predetermined upper voltage threshold V1 but above the predetermined lower voltage threshold V2.

The present invention provides a feature which suppresses the formation of indoles and scatoles, which are known to be an unpleasant odor component in roasted coffee beans, without heat-treating raw coffee beans to a high temperature of 100° C. or higher. More specifically, the present invention moistens raw coffee beans with water and subjects the same to a heat treatment at a temperature less than 100° C. at atmospheric pressure, causes the heat-treated raw coffee beans to absorb an organic acid and / or a saccharide, and thereafter, roasts the coffee beans.

The application discloses a strain of cactus Hansenula spodoptera LM12 and application thereof in preparation of pineapple-flavored coffee, the cactus Hansenula spodoptera has a preservation number of CGMCC No.35856 in China General Microbiological Culture Collection Center, the cactus Hansenula spodoptera LM12 has low-temperature resistance, can be applied in preparation of pineapple-flavored coffee at low temperature, and the addition of the cactus Hansenula spodoptera LM12 can effectively promote the pineapple aroma to be integrated into coffee beans, and solves the problem of excessively high product acidity in preparation of the pineapple-flavored coffee, thereby providing a new technical scheme for producing high-quality, non-bad-flavor and aroma-outstanding pineapple-flavored coffee, and the application is suitable for industrialized production and market popularization and application.

Safety, thermal isolation and energy saving structure of roaster SOLUTION: The safety, heat isolation and energy saving structure of the roaster is constituted by providing a drum capable of being rotationally driven by a transmission mechanism in the roaster, providing a roasting chamber for charging farm products in the drum and providing a heating part at a proper position below the drum to heat the drum. The roaster mainly comprises a sealed heat exchange space around a drum corresponding to a roaster body, and the heat exchange space is provided with an air inlet through which an external air flow enters. The other end extending from the air inlet to the inside of the body communicates with the roasting chamber of the drum. The heat exchange space extending from the air inlet to the inside of the body does not pass through the heating part, and the external air flow first passes through the heat exchange space before entering the roasting chamber to exchange heat with the high temperature air discharged from the machine body of the roaster. Thus, the air inflow temperature is raised, the energy loss of the heating part is suppressed and the stability of the roasting temperature change is secured.SELECTED DRAWING: Figure 1

The disclosure relates to methods of roasting coffee beans at low temperatures (e.g., less than about 300° F) for short periods of time (e.g., about 10 minutes or less) to produce coffee beans having a variety of different flavors and colors. The roasted coffee beans can then be processed by, for example, extracting the beans either before or after grinding. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

The invention concerns a method to roast coffee beans in a room (100), said method comprising the steps of wherein, when at least one roasting operation is implemented, - obtaining desired roasting data input of said at least one roasting operation, said desired data input, - getting access to information relative to the room and to the coffee beans roasting apparatus, and - before initiating the at least one roasting operation :. determining the concentration of each contaminant generated in the room during said at least one roasting operation,. for each contaminant, comparing the determined concentration of said contaminant generated in the room with the concentration of said contaminant authorized according to local health and safety regulations.

This invention relates to coffee beans from which the silverskin located in the center of the coffee bean has been separated and removed, and to a method for producing the same, which allows for the preservation of the coffee's characteristic flavor, aroma, and color. Furthermore, by suppressing rancidity and maintaining the original freshness of the coffee beans, the shelf life can be extended. Additionally, by removing the silverskin located in the center of the coffee bean, the amount of coffee extracted can be increased, and the raw material cost of the coffee beans can be reduced. Moreover, by removing factors that cause deterioration of coffee's flavor, such as fibrous material and coffee oil, the coffee's characteristic flavor, aroma, and color can be preserved.

The invention relates to the field of food processing, and particularly discloses a preparation method for producing soluble coffee by taking herbal coffee beans as raw materials, which comprises the following steps: pretreating the raw materials; baking: putting the pretreated raw materials into baking equipment, and collecting a baking volatile gas phase in the process; crushing and tempering; collecting released volatile gas in the extraction process; concentrating: inputting an extracting solution obtained in the extraction step into a triple-effect evaporator; drying the concentrated solution to obtain soluble coffee powder; and combining and introducing into an aroma recovery subsystem, and sequentially performing condensation, absorption and vacuum concentration to obtain a spice concentrated solution. The technical scheme that volatile gas phases are synchronously collected and treated in the three procedures of baking, extraction and concentration is adopted, aroma substances released in the preparation process are captured and enriched into the spice concentrated solution, and the effects of reducing dissipation loss of volatile aroma components in the whole preparation process and achieving closed-loop utilization of the aroma substances are achieved.

The invention relates to an apparatus (1) and a method for more convenient roasting of coffee beans. The apparatus (1), which is provided for roasting coffee beans, comprises: a chamber (10) in which coffee beans can be received for roasting, wherein the chamber (10) comprises an opening (13), and a device for roasting the coffee beans received in the chamber (10). The chamber (10) is movable with respect to a movement axis into different positions, wherein these positions comprise a roasting position, preferably a bean reception position, and a bean discharge position, wherein in the roasting position the device is arranged to roast the coffee beans received in the chamber (10), in the bean reception position, if present, the chamber (10) is arranged to receive, via the opening (13), coffee beans for subsequent roasting in the roasting position, and in the bean discharge position the chamber (10) is arranged such that the coffee beans can be discharged via the opening (13) from the chamber (10).