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Coffee bean baking method adopting temperature monitoring

A roasting method and coffee bean technology, applied in the roasting coffee method, green coffee processing, etc., can solve the problem of unreasonable control of coffee bean roasting time and roasting temperature, and achieve the effect of improving roasting quality

Inactive Publication Date: 2018-10-02
SICHUAN XINGZHI ZHIHUI INTPROP OPERATION CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that in the existing roasting method, the roasting time and roasting temperature of coffee beans cannot be reasonably controlled. The roasting time and roasting temperature of coffee beans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The coffee bean roasting method that the present invention carries out temperature monitoring, comprises the following steps:

[0024] S1. Preliminary screening of coffee beans according to particle size;

[0025] S2. Select part of the coffee beans from step S1 as the test sample of the water content of the coffee beans, weigh the part of the coffee beans in advance, obtain the water content therein, and calculate the ratio of the water content to the weight;

[0026] S3. Weigh the amount of coffee beans to be roasted in step S1, and calculate the water content corresponding to the amount of coffee beans to be roasted according to the ratio of the water content of the coffee beans calculated in step S2 to the weight;

[0027] S4, put all the coffee beans to be roasted into the roaster weighed in step S3, and set the temperature of the roaster according to the water content of the coffee beans calculated in step S3;

[0028] S5. Install a temperature sensor in the roas...

Embodiment 2

[0031] Based on Example 1, before coffee beans are screened in step S1, all the coffee beans are soaked in water, the coffee beans are floated and cleaned, and the dry coffee beans floating on the water surface are removed, and the coffee beans after flotation and cleaning are removed. The coffee beans are air-dried to obtain dry coffee beans. If the coffee beans are simply screened according to the particle size, the screened coffee beans will also contain shriveled coffee beans, which will affect the roasting quality of the coffee beans.

Embodiment 3

[0033] Based on the above examples, in step S4, in terms of weight percentage: when the water content of the green coffee beans is lower than 6%, the roasting temperature is 150-160°C; when the water content of the green coffee beans is greater than 6% and less than 12% , the roasting temperature is 180-200°C; when the water content of the green coffee beans is greater than 12%, the roasting temperature is 250-260°C. According to the roasting temperature of coffee beans, the present invention selects the moisture content and corresponding roasting temperature for common coffee beans, combined with the roasting time, can achieve the best roasting quality.

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Abstract

The invention discloses a coffee bean baking method adopting temperature monitoring. The coffee bean baking method comprises the following steps of performing preliminary screening on coffee beans according to the particle diameter; selecting a part of coffee beans as detection samples for the water content of the coffee beans, weighing the selected part of the coffee beans in advance, obtaining the water content, and calculating the ratio of the water content to the weight; weighing the quantity of the coffee beans needing to be baked, and calculating the water content corresponding to the weight of the coffee beans needing to be baked; loading the coffee beans needing to be baked into a baking machine totally, and setting the temperature of the baking machine according to the all of calculated water content of the coffee beans; and mounting a temperature sensor in the baking machine, monitoring the temperature in the baking machine in a real-time manner, after the baking machine begins to perform baking for 1-2 hours, reducing the baking temperature by 8-12 DEG C when baking is performed for 10-15 minutes each time, and when the baking temperature is reduced to 60-70 DEG C, performing heat preservation for 1-2h so as to obtain the coffee beans. According to the coffee bean baking method disclosed by the invention, the baking time and the baking temperature of the coffee beanscan be reasonably controlled.

Description

technical field [0001] The invention relates to a method for roasting coffee beans, in particular to a method for roasting coffee beans with temperature monitoring. Background technique [0002] Green coffee beans do not have any coffee aroma, and only after they are roasted can they smell the rich coffee aroma. Therefore, the roasting of coffee beans is the transformation process of the internal components of coffee beans. Only after roasting produces components that can release the aroma of coffee, can we smell the aroma of coffee. However, in the roasting process of coffee beans, the transformation of ingredients is very complicated. After all, coffee beans are organic matter, so the transformation of this ingredient is very complicated, and it cannot be fully understood with modern organic chemistry knowledge. [0003] However, the roasting quality of coffee beans directly determines the quality of the aroma of coffee beans. Poorly roasted coffee, even if the green cof...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/04A23F5/02
CPCA23F5/04A23F5/02
Inventor 石娟娟
Owner SICHUAN XINGZHI ZHIHUI INTPROP OPERATION CO LTD
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