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Identify the initial roast level of coffee beans

一种咖啡豆、初始温度的技术，应用在识别咖啡豆的初始烘烤程度领域，能够解决家庭烘烤含糊等问题

Active Publication Date: 2020-10-23
FANSONE HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the average consumer, however, manual settings of baking profiles will likely obscure home baking

Method used

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  • Identify the initial roast level of coffee beans
  • Identify the initial roast level of coffee beans
  • Identify the initial roast level of coffee beans

Examples

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Embodiment Construction

[0019] In general, embodiments of the invention provide methods, apparatus and computer program products for identifying the initial degree of roast of coffee beans. To identify the roasting procedure of coffee beans, we can classify the degree from 0 (fresh green beans without any roast) to 10 (full and darkest roast). According to an embodiment of the present invention, the initial degree of roasting of the coffee beans is identified within a relatively short period of time after the coffee beans are roasted. In some embodiments, the measured temperature change of the coffee beans is compared to a predetermined correlation between the temperature change and the initial degree of roast of a reference coffee bean. By referring to such an association, the initial degree of roasting of coffee beans can be effectively and accurately identified. Alternatively or additionally, in some embodiments it is also possible to identify the initial degree of roast by calculating the heat c...

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Abstract

Embodiments of the present invention relate to identifying initial roasting degree of coffee beans. A method for identifying an initial roasting degree of coffee beans disclosed. The method comprises steps of measuring information indicating temperature change of the coffee beans while the coffee beans are roasted; and identifying the initial roasting degree of the coffee beans at least partially based on the measured information. Corresponding apparatus and computer program product are disclosed as well.

Description

technical field [0001] Embodiments of the present invention relate generally to the roasting of coffee beans, and in particular to methods, apparatus and computer program products for identifying the initial degree of roasting of coffee beans. Background technique [0002] Enjoying fresher coffee is now becoming a great need for consumers. In order to meet the different requirements of consumers, it is proposed to bake in sections. As an example, for regular green coffee beans, the moisture content typically ranges from 9% to 12%, with a 0.3% tolerance. When staged roasting is applied, there will be different levels of partially roasted coffee beans with different initial states (eg, moisture content). For example, some coffee beans may have a moisture content very close to 5%. Consumers can purchase such partially roasted coffee beans and perform home roasting according to their personal preference. [0003] It will be appreciated that for coffee beans having different ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23N12/08A23N12/12G01N25/20
CPCA23N12/08A23N12/125G01N25/20A23F5/04A23N12/12
Inventor 谭径微
Owner FANSONE HLDG LTD