Method for roasting coffee beans

Abstract

The invention relates to a method of determining a roasting recipe R 共混物 for roasting a custom blend of coffee beans C A , C B … introduced into a chamber of a roasting apparatus, said recipe R 共混物 providing temperatures T @t1 , T @t2 … to be respectively applied at discrete successive times t1, t2…, said method comprising the steps of: - for each type of coffee bean C n included in said blend, obtaining at least:. a type C n of coffee bean of said type, and. an amount m n of coffee beans C n of said type introduced into the chamber, and - based on the obtained types C n , accessing at least:. a roasting recipe RM A , RM B … for a different type of coffee bean C A , C B … respectively, and. a temperature adaptation factor K A , K B … for said different type of coffee bean C A , C B … of the custom blend respectively, and - based on the obtained amounts m n of different coffee beans C n and the accessible roasting recipes RM n and temperature factors K n , determining a roasting recipe R 共混物 to be applied to said custom blend of coffee beans introduced into the chamber.

Description

TECHNICAL FIELD

[0001] The present invention relates to roasting coffee beans, and more particularly to roasting blends of different coffee beans, particularly for use in households or in shops and cafés. BACKGROUND

[0002] Over the past decades, many roasting machines have been developed for use in households or in small shops and cafés. Most of these roasting machines implement an automatic roasting process, wherein a roasting profile is stored by or accessible to the control unit of the device.

[0003] These devices are generally configured to apply a roasting profile, each roasting profile being dedicated to a specific type of coffee beans. Each roasting profile guarantees an optimal roasting of this specific type of coffee beans. Typically, these roasting profiles are predetermined by roasting experts.

[0004] These predetermined roasting profiles enable the operator to automatically roast the corresponding coffee beans, without risk of bean spillage.

[0005] Today, there is a trend to produce customized roasted beans, in particular by roasting blends of different types of coffee beans. For example, a blend can contain different coffee beans of different origin and / or botanical variety, such as a blend of Arabica and Robusta coffee beans, or different coffee beans of the same origin or variety but produced by different farmers. Moreover, these blends can present different proportions of each type of coffee.

[0006] The roasting parameters defined as optimal for one type of coffee beans of a blend can adversely affect the other type of coffee beans of the blend. Some types of beans can become burnt, while for others, the desired degree can not be reached or the beans can not be roasted uniformly, or the optimal organoleptic properties can not be provided.

[0007] Trying to determine an optimal roasting profile for a blend is not so straightforward: the operator needs to test different roasting profiles before reaching good results, which takes time and can generate a lot of bean waste.

[0008] The existing solution consists in roasting each type of beans separately and then mixing the different roasted beans to form the final blend (a method called "separate roasting"). This method can be implemented with a blend containing two different types of beans, but when the blend contains more than two types of beans, this method becomes too time-consuming and complex to implement. Moreover, this method requires storing each type of roasted beans during the roasting operations of the other types of beans, which is not practical in a household or in a small shop and café. SUMMARY

[0009] The object of the present invention is to improve the automatic roasting of coffee beans.

[0010] It is advantageous to provide a roasting apparatus which achieves an optimal roasting regardless of the blend of beans to be roasted.

[0011] It is advantageous to provide a roasting apparatus which automatically applies a roasting profile corresponding to the quantity of the blend of beans introduced in the apparatus.

[0012] The object of the present invention is achieved by the proposed method of determining a customized blend of roasting recipes for roasting coffee beans, by the proposed roasting apparatus, by the proposed computer program product and by the proposed computer-readable storage medium.

[0013] In a first aspect, there is provided a method of determining a roasting recipe R 共混物 for roasting a customized blend of coffee beans C A , C B … introduced in a chamber of a roasting apparatus, said recipe R 共混物 providing temperatures T @t1 , T @t2 … to be respectively applied at discrete successive times t1, t2…, said method comprising the steps of:

[0014] - for each type of coffee bean C n included in said blend, obtaining at least:

[0015] . a type C n of said type of coffee bean, and

[0016] . a quantity m n of said type of coffee bean C n introduced in the chamber,

[0017] and

[0018] - based on the obtained types C n , accessing at least:

[0019] . a roasting recipe RM A , RM B … for the different types of coffee beans C A , C B … of the customized blend respectively, each recipe RM n being adapted to roast a predetermined quantity M n of beans of the same type C n and providing temperatures TM i to be respectively applied at discrete successive times t n@ti ,

[0020] as well as

[0021] Different types of coffee beans C are used for custom blends. A C B …temperature adaptation factor K A K B …,

[0022] as well as

[0023] -Based on different coffee bean C n The amount obtained m n And accessible baking recipes RM n and temperature factor K n The roasting formulation R of the custom blend to be applied to coffee beans introduced indoors was determined. 共混物 .

[0024] The roasting process is typically carried out in a roasting apparatus that includes a chamber where coffee beans are held during the roasting process. In the chamber, the coffee beans are heated and preferably mixed to homogenize the heating through the beans.

[0025] Mixing can be achieved mechanically using a fluidized bed of hot air, stirring blades, or a rotating drum.

[0026] Preferably, the chamber is a hot air fluidized bed chamber. In such a chamber, heated air is forced with sufficient force through a screen or perforated plate beneath the coffee beans to elevate them. As the beans tumble and circulate within this fluidized bed, heat is transferred to them.

[0027] Alternatively, the chamber may be a cylindrical chamber in which coffee beans are tumbled in a heated environment. The cylindrical chamber may consist of a horizontal rotating drum, or it may include stirring blades to tumble the coffee beans in a heated environment.

[0028] The roasting equipment includes means for heating coffee beans contained in a chamber. Preferably, the heating means is configured to generate a flow of hot air that is directed to the coffee beans contained in the chamber to heat them. Typically, the heating means includes at least an air drive and a heater for heating the air flow generated by the air drive.

[0029] As a heat source, the equipment preferably includes an electric heater. This electric heater is typically a resistor. The advantage of an electric heat source is that the air pollutants generated during roasting are those produced by the heating of the coffee beans themselves, rather than by the combustion of gases that occur when the heat source is a gas burner using natural gas, propane, liquefied petroleum gas (LPG), or even wood.

[0030] The equipment includes a control system operable to control the heating device and configured to apply a baking recipe. The baking recipe R provides discrete successive times t1, t2, ..., t3 during the baking process. 最终 The temperature T applied at the location @t1 T @t2 ... T @t最终 This baking recipe is usually expressed as a temperature versus time curve.

[0031] Typically, this control is implemented based on measurements from at least one temperature sensor located in or at the inlet of the chamber in a feedback loop control.

[0032] Control is applied to heating devices (such as heaters) and / or air drives.

[0033] When there are at least two different types of coffee beans C A C B …customized blends in the corresponding amount m A m B …the mixture is introduced into the room, and this method enables the determination of a baking formulation R suitable for that particular blend. 共混物 .

[0034] A custom blend refers to a blend of different coffee beans from a single source and / or different pre-existing coffee blends. The new custom blend is created by the operator of the equipment; no roasting recipe has been previously determined for the new custom blend, and the control system does not have access to the roasting recipe.

[0035] Using this equipment, for such newly customized blends, the equipment's control system is configured to determine a baking profile suitable for the newly customized blends.

[0036] For different coffee beans (C A C B ...) a customized blend, the method comprising the following first step: for each type of coffee bean C contained in said blend n At least:

[0037] - Type C of the coffee beans described n ,and

[0038] - Introduce the type of coffee beans C into the room n The amount m n .

[0039] This quantity can be the weight of coffee beans present in the roasting chamber of the equipment, or alternatively, the volume or quantity. Preferably, the quantity is by weight.

[0040] Typically, type C beans nat least one characteristic related to the process of roasting the beans has a direct influence on the roasting of the beans.

[0041] The type of coffee beans can be related to specific characteristics, such as:

[0042] - the origin of the beans and / or the botanical variety of the beans (Arabica, Robusta...) or a specific pre-existing blend or mix of different beans; the pre-existing blend or mix can be defined by the selection of different specific beans and / or by the ratio of these different specific beans.

[0043] - the degree of pre-roasting of the beans. The coffee beans to be roasted can be green beans or can be partially pre-roasted beans obtained by heating green coffee beans and stopping the heating process before the end of the first crack. These partially pre-roasted beans can be pre-roasted to different degrees, having a direct influence on the subsequent final roasting operated in the roasting device.

[0044] - the moisture of the beans,

[0045] - the size of the beans.

[0046] The type of beans can explicitly refer to the properties of the beans, like origin, botanical variety, blend, degree of pre-roasting... and / or can be a reference, like an identification number, a SKU number or a trademark.

[0047] When the method is applied in a roasting device, the type of beans C n :

[0048] - from the user. In this case, the user interface of the device can display a list of types of beans and prompt the user to select the type she / he is introducing in the chamber. Alternatively, the list can be displayed through the interface of a mobile device configured to communicate with the control system of the device.

[0049] or

[0050] - from a code, such as the code provided on the packaging of the beans. In this case, the device can comprise a code reader and the control system can be configured to prompt the operator to scan the code of the beans she / he is introducing in the chamber (for example, provided on the packaging of the beans).

[0051] When the method is applied in a roasting device, the amount m of each type of coffee beans C n of the blend introduced in the chamber can be obtained n :

[0052] - from the user. In this case, the device can comprise a user interface to enable the user to input the amount of each type of beans she / he is introducing in the chamber. Again, the amount can be input through the interface of a mobile device configured to communicate with the control system of the device.

[0053] or

[0054] - A measuring device from the control system connected to the equipment. In this case, the amount of beans, m. n The measurement can be automatically provided to the equipment's control system.

[0055] The device may include a measuring device configured to measure bean C in the inlet chamber. n The amount m n And in supplying m to the controller n In the process of processing coffee beans, the quantity of coffee beans can be automatically measured by a measuring device and provided to the control system of the equipment.

[0056] In one embodiment, the chamber of the equipment may be transparent, and the walls of the chamber may display a level indicator that is readable by the operator.

[0057] Therefore, when the operator introduces beans into the transparent chamber, he / she can read the amount introduced by looking at the level indicator. This information can then be input into the equipment's control system, for example, through a user interface.

[0058] According to one embodiment, the device may include a measuring device configured to measure the amount m of beans in the inlet chamber. n And in supplying m to the controller n In the process of processing coffee beans, the quantity of coffee beans can be automatically measured by a measuring device and provided to the control system of the equipment.

[0059] The measuring device may be:

[0060] - A scale for measuring the weight of coffee beans, or

[0061] -A device comprising at least one cavity of a predetermined volume, or

[0062] - A level sensor that measures the volume of coffee beans inside the chamber.

[0063] Preferably, the quantity is weight, and the measuring device is a weighing scale.

[0064] When the measuring device is a device that includes at least one cavity of a predetermined volume, the device allows the user to select a cavity of a predetermined volume and completely fill the cavity with beans, resulting in a measurement of a defined volume of beans. The control system of the roasting equipment is configured with beans of this precise volume.

[0065] When the measuring device is a level sensor, the sensor measures the volume of coffee beans in the chamber. The process control is configured to derive the bean volume from the measured level.

[0066] If it is the volume of beans that is measured, based on the identification of the type of beans, their density can be obtained and their exact weight can be derived accordingly.

[0067] According to another embodiment, the device can comprise:

[0068] - at least two containers for storing different types C n of coffee beans,

[0069] - at least one feeding device for feeding coffee beans from the containers and supplying them to the chamber,

[0070] and, in the step of obtaining the quantity m n of beans C n of each type introduced into the chamber, the quantity of coffee beans C n of each type fed can be automatically supplied to the control system.

[0071] In a particular embodiment, the device can comprise an identification device configured to read an identification means from a bean packaging configured to supply its entire content to the chamber of the device and said identification means directly or indirectly provides the quantity m n of beans (other than the type C n of beans) inside the packaging.

[0072] Based on the obtained types Cn of different types of coffee beans C A , C B … of the customized blend, the method comprises the steps of accessing at least:

[0073] - a roasting recipe RM A , RM B … respectively for said portions of coffee beans C A , C B … of the customized blend, each recipe RM n being adapted to roast a predetermined quantity M n of beans of the same type C n and to provide temperatures TM i to be applied respectively at discrete successive times t n@ti ,

[0074] and

[0075] - a temperature adaptation factor K A , K B … respectively for said portions of coffee beans C A , C B … of the customized blend.

[0076] When this method is implemented in baking equipment, these baking recipes and temperature adaptation factors can be stored in a database or memory accessible to the equipment's control system. Furthermore, for obtaining customized blends of type C... n In the bean portion steps, the control system can be configured to access the roasting recipe RM for each identified coffee bean portion of the customized blend. n and temperature adaptation factor K n .

[0077] In an alternative implementation, the type, a pre-determined roasting recipe, and a temperature adaptation factor for each type of bean can be encoded in a code identifying each bean portion of the blend. By reading the bean code in a single step, the control system can be configured to acquire identification and access the roasting recipe and temperature factor.

[0078] Each accessible baking recipe RM n Suitable for specific type C n Coffee beans (or specific blends of different types of coffee beans as described below) and a predetermined amount M n The predetermined quantity of beans can be set to correspond to a point between the minimum and maximum quantity that can be roasted in the oven of the roasting equipment. Therefore, for a given type of bean, the control system can access the predetermined quantity M suitable for roasting. n At least one baking recipe.

[0079] Preferably, this step also provides for the baking recipe RM n Associated predetermined quantity M n Access to all accessible baking recipes RM. In one implementation, for all accessible baking recipes RM n The predetermined quantity can be the same, and it can be stored by the equipment's control system. In another embodiment, the predetermined quantity can be based on coffee bean C. n and its baking recipe RM n However, the situation differs. In the latter case, the control system is configured to also access the corresponding baking recipe RM. n The associated predetermined quantity M n .

[0080] These different roasting recipes suitable for roasting a predetermined amount of a type of beans are typically defined experimentally. Preferably, the roasting recipe is also related to the type of roasting equipment itself, such as the type of bean agitation (fluidized bed or rotary drum), internal design such as the shape of the chamber, the location of components (e.g., temperature sensors), and / or the type of components such as the nature of the heating device.

[0081] In addition, the method also includes the following steps: accessing C for different types of coffee beans respectively.A , C B … the temperature adaptation factor K A , K B ….

[0082] Then, based on the obtained quantities m of the different coffee beans C n of the custom blend, n and based on the accessible roasting recipe RM n (and preferably, the quantity M n ), and based on the temperature factor K n of the different coffee beans C n of the custom blend, 共混物 the method comprises the step of determining a roasting recipe R 共混物 to be applied to the coffee beans of the custom blend introduced into the chamber.

[0083] Advantageously, the object of the present application is solved, since the above-mentioned features make it possible to control the roasting apparatus to apply a roasting profile that takes into account the type and quantity of each coffee bean used in the custom blend introduced into the apparatus, to guarantee that the beans are correctly roasted regardless of the quantity and type. In particular, the new roasting profile can be derived from the existing pre-established roasting recipes of each type of coffee bean portion of the blend, the new roasting recipe of the blend becoming the average of all these pre-established roasting recipes.

[0084] In one embodiment, the determined roasting recipe R 共混物 may be stored and, optionally, shared in case of preparation of the custom blend again

[0085] Preferably, the roasting recipe R 共混物 to be applied to the custom blend of coffee beans is determined by implementing at least the following steps:

[0086] - for each type C n of coffee beans, respectively:

[0087] . selecting or determining a roasting recipe Rm n adapted to roast the obtained quantity m n of the obtained type C n of beans, said roasting recipe R n respectively providing a temperature Tm i to be applied at a time t n@ti ,

[0088] and

[0089] - according to said selected and / or determined roasting recipe Rm n and according to said accessible temperature adaptation factor K nand based on the type C n of beans introduced into the chamber n , the temperature T to be applied to the customized blend of beans at each of the discrete successive times t1, t2... 共混物 @ t1 , T 共混物 @ t2 ...

[0090]

[0091] where n corresponds to all types of coffee beans C A to C N present in the blend and f n represents the weight fraction of coffee beans of type C n in the customized blend of coffee beans.

[0092] In this preferred embodiment, the roasting recipe of the blend is determined based on the previous steps of selecting and / or determining the roasting recipe, which has been selected or determined to correspond to the specific weight m n of coffee beans C n introduced into the chamber.

[0093] By selection, it is meant that an accessible roasting recipe corresponding to one type of coffee beans and to a certain amount of coffee beans present in the blend is selected. In particular, by accessing a memory or a database storing a set of roasting recipes for different amounts of each type of coffee beans, one of these roasting recipes can be selected and then used to determine the roasting recipe of the blend.

[0094] By determination, it is meant that a roasting recipe corresponding to one type of coffee beans and to a certain amount of coffee beans present in the blend can be calculated. In particular, by accessing a memory or a database storing at least one roasting recipe corresponding to one type of coffee beans and to a certain amount of said coffee beans, and from said at least one recipe, other roasting recipes for other amounts of said type of coffee beans can be calculated. This calculated recipe can then be used to determine the roasting recipe of the blend.

[0095] Depending on the type of accessible roasting recipes for each type of bean portion of the blend, the roasting recipe R 共混物 may be determined from a selected and / or determined roasting recipe, a part of the recipe having been selected while other parts of the recipe have been determined.

[0096] Selecting a roasting recipe that is adapted to roast a specific coffee bean portion of the blend and for a specific amount of said bean portion of the blend provides a good starting point for calculating the roasting recipe of the blend.

[0097] In addition, the roasting recipe of formula (I) uses these selected roasting recipes with an amount factor fn able to give more or less importance to the presence of one type of bean C n in the blend.

[0098] In addition, the roasting recipe of formula (I) uses these selected roasting recipes with a temperature adaptation factor K n able to give more or less importance to the roasting curve of one type of bean in the roasting curve of the blend. In other terms, this factor takes into account the ability of the corresponding bean C n to absorb heat, which can vary with the size of the bean, its density, its internal structure and / or its chemical composition. For example, two types of beans can differ in size, and therefore, the smaller beans require less heat energy. This factor can take into account the specific desired properties of these beans after roasting in the blend, which can concern the color of the roasted beans, their level of acrylamide and / or their organoleptic properties in the final roasted blend.

[0099] Indeed, due to the fact that the blend comprises different types of beans that further present different reactions to the specific implementation of a common roasting curve, the final roasted blend can comprise roasted beans that present different colors and / or different levels of specific components such as acrylamide or furan generated by roasting and / or different optimal organoleptic properties. In order to control the production of a roasted blend that presents all or some of these properties, the temperature adaptation factor is used to keep specific coffee beans, in particular the more sensitive ones, closer to their respective roasting curve in order to obtain the desired properties of these beans.

[0100] The key criterion for defining the temperature adaptation factor can be different for different beans, as some beans can be more or less sensitive to deviations from their optimal roasting curve.

[0101] Generally, when forming a blend, it is expected to produce a resulting roasted blend that presents properties that globally correspond to the average of the properties of each type of bean roasted individually, in particular the optimal properties of each of these beans. The temperature adaptation factor guarantees that the properties of the beans that are more sensitive to temperature will be found in the roasted blend.

[0102] The value of the temperature adaptation factor K n is generally comprised between 0.5 and 2. A factor with a low value is adapted to beans that are less sensitive to temperature variations, while a factor with a higher value is adapted to beans that are more reactive, which produce new properties if roasted at a temperature that is too different from their optimal roasting curve.

[0103] These factors are generally defined by experimentation.

[0104] This formula makes it possible to automatically calculate a roasting recipe for a blend. A non-experimental operator can roast a blend of different types of coffee without running the risk that the resulting roasted blend presents taste characteristics that are poor, in particular burnt or insufficiently roasted. The risk of wasting beans is prevented.

[0105] Interpolation of a baking curve

[0106] In the selection or determination of a roasting recipe Rm n for each type of coffee C n of the blend, at least two roasting recipes among the recipes providing temperatures Tm i to be applied at discrete successive times t n@ti , if at least one part of the discrete successive times t i is set differently,

[0107] From the selection or determination of a roasting recipe Rm n for each type of coffee C n of the blend, an interpolated roasting recipe curve Rm n can be determined by interpolating the curves of the accessible roasting recipes, so that all the selected or determined roasting recipes respectively provide temperatures Tm 最终 , Tm n@t1 ,..., Tm n@t2 at the same discrete successive times t1, t2,..., t n@t最终 .

[0108] Coffee roasting recipes are often provided as a list of discrete points, each point being defined by its time and its temperature, rather than as a continuous curve. It can happen that the control system of a device has access to roasting recipes for different types of coffee beans and weights of said beans, and that these roasting recipes provide discrete points for different set times.

[0109] In order to be able to determine a roasting recipe for a blend according to the above formula (I), for all the roasting recipes previously determined for each type of coffee bean part of the blend and for the weight of said type of coffee bean in the blend, a corresponding interpolated recipe can be determined, so that all these interpolated recipes provide a list of discrete time pairs and temperatures for the same times.

[0110] Generally, in this interpolation operation of different curves, specific discrete successive times t1, t2,..., t 最终 are predefined, and the new interpolated roasting recipe curve Rm n is determined according to these predefined specific discrete successive times t1, t2,..., t 最终The availability of baking recipes at each time point is determined accordingly.

[0111] These predefined specific discrete successive times t1, t2, ..., t 最终 This can be during the maximum time period (usually the larger t of the selected curve). 最终 The time intervals are predefined at regular intervals, or they can be predefined times at specific key periods of the baking curve (e.g., during the period when the first burst is generated).

[0112] The advantage of interpolation is that it allows access to different roasting recipes for various types of beans, and regardless of their format, these recipes can still be used based on time as the x-axis. Specifically, roasting curves defined by different roasting experts who measured temperatures at different time points on the x-axis can be stored and become accessible regardless of their format, because interpolation allows the new curve to be used with all other accessible curves.

[0113] Determining a blend baking curve from baking curves having different t final .

[0114] In addition to or independently of the above embodiments, in another embodiment, the method may include the following steps:

[0115] -Select or confirm:

[0116] . used for different types of C A C B ...C n ...different types of coffee bean roasting recipes Rm A Rm B ...Rm n …each recipe is suitable for baking quantities of m n The same type C n The beans and provide the discrete successive times t respectively. i Until the final time t 最终n The applied temperature Tm n@ti And in the different baking recipes Rm A Rm B ...Rm n In at least two baking recipes in …, the final time t 最终n They were set up differently, and

[0117] -access:

[0118] .C for each type of coffee bean C A C B …C n Time adaptation factor SA 、

[0119] S B 、…、S n ,

[0120] and

[0121] - determining a roasting recipe (Rblend) to be applied to the blend of coffee beans by implementing the following steps:

[0122] - determining a roasting recipe (Rblend) to be applied to the blend of coffee beans based on the obtained roasting recipes Rm A , Rm B ,... Rmn...

[0123] . obtaining the final times t n of all the coffee C 最终y parts of the customized blend

[0124] . ordering said obtained final times t 最终y in ascending order from the smallest final time t 最终低 up to the highest t 最终高

[0125] - for times lower than or equal to the smallest final time t 最终低 , determining a roasting recipe (R 共混物 ) to be applied to the blend of coffee beans introduced into the chamber according to formula (I),

[0126] - for times higher than the smallest final time t 最终低 , determining a roasting recipe R 共混物 to be applied to the blend of coffee beans introduced into the chamber by setting the temperature to be applied at the calculated time t y ,

[0127] * each of said calculated times t y is calculated according to each corresponding obtained final time t 最终y , from t 最终低 +1 up to t 最终高 as follows:

[0128] t y = t 最终y-1 + [(t 最终y - t 最终y-1 )*∑(f n'* S n' )], where n' corresponds to the coffee presenting a final time higher than or equal to t 最终 y,

[0129] * up to t 最终高-1 , all the coffee beans C​n' Baking recipe Rm n' The temperature is determined at each time point in the calculated time ty according to the following formula (II):

[0130]

[0131] *in t 最终高 Location:

[0132] If only one type of coffee C z The presented baking recipe presents an amount equal to t 最终高 The final time, then the temperature of the blend is the amount m of the blend at that final time. z The coffee C z Temperature of part of the baking recipe: T 共混物@最终高 =Tm z@t最终z ,or

[0133] If at least two coffee roasting recipes present a result equal to t 最终高 If the final time is the same, then the temperature of the blend is determined according to equation (II).

[0134] Preferably, Tm n'@ty Corresponding to formula Rm n' The interpolated values ​​extracted from it.

[0135] The advantage of this last implementation is that it allows access to any type of baking curve format, and in particular, it does not require keeping the curve within a specific time limit.

[0136] Unlike previous implementations, this method may include the following steps:

[0137] - Select or specify the appropriate type C for each. A C B ..., C n Different types of coffee bean roasting recipes Rm A Rm B ..., Rm n Each recipe is suitable for baking quantities.

[0138] m n The same type C n The beans and provide the discrete successive times t respectively. i Until the final time t 最终n The applied temperature Tm n@ti And in the different baking recipes Rm A Rm B ..., Rm n In at least two of the baking recipes, the final time t最终n are differently set, and

[0139] - determining a roasting recipe (Rblend) to be applied to the blend of coffee beans by implementing the following steps:

[0140] - determining a roasting recipe (Rblend) to be applied to the blend of coffee beans based on the selected or determined roasting recipe Rm A , Rm B ,..., Rm n ,

[0141] . obtaining all the coffee C n parts of the customized blend 最终n , and

[0142] . identifying the minimum final time t 最终1 ,

[0143] - determining a roasting recipe (Rblend) to be applied to the blend of coffee beans introduced into the chamber according to formula (I). 共混物 ) (I)

[0144] limiting the time to a time lower than the minimum final time t 最终1 , and

[0145] - determining a roasting recipe (Rblend) to be applied to the blend of coffee beans introduced into the chamber according to formula (I). 共混物 ) (I)

[0146] In this embodiment, the roasting recipe to be applied to the blend of coffee beans ends at the final time of the beans presenting the minimum final time t 最终1 . Thus, the risk of over-roasting the more fragile beans with this minimum final time t 最终1 is limited.

[0147] In another alternative embodiment, the method comprises the following steps:

[0148] - selecting or determining different identified types of roasting recipes Rm A , Rm B ,..., Rmn respectively for the different types C A , C B ,... C n of coffee beans, each recipe being adapted to roast a quantity m n of beans of the same type C n and providing a temperature Tm n@ti to be applied respectively at discrete successive times t i up to a final time t 最终n , and said different roasting recipes Rm A , Rm B ,..., Rm nat least two roasting recipes, said final time t 最终n is set differently, and

[0149] - determining a roasting recipe (Rblend) to be applied to the blend of coffee beans by implementing the following steps:

[0150] - based on the selected or determined roasting recipe Rm A , Rm B ,..., Rm n ,

[0151] . obtaining the final time t n for all the coffees C 最终n of the customized blend, and

[0152] . identifying the minimum final time t 最终低 ,

[0153] - for times lower than or equal to the minimum final time t 最终低 , determining the roasting recipe (R 共混物 ) to be applied to the blend of coffee beans introduced into the chamber according to formula (I),

[0154] - for times higher than the minimum final time t 最终低 , determining the roasting recipe R 最终n to be applied to the blend of coffee beans introduced into the chamber by setting the temperature to be applied at each t 共混物 by setting the temperature to be applied at each t

[0155] :

[0156] * until t 最终高-1 , the roasting recipe Rm n' of all the coffee beans C n' that present a final time higher than or equal to t 最终y , determining the temperature at each of said times t 最终n according to the following formula (II):

[0157]

[0158] * at t 最终高 :

[0159] . if only one coffee Cz presents a roasting recipe presenting a final time equal to t 最终高 , the temperature of the blend is the temperature of the roasting recipe of the coffee Cz portion of the amount m z of the blend at said final time: T 共混物@最终高 = Tm z@t最终z , or

[0160] If at least two coffee roasting recipes present a result equal to t 最终高 phase

[0161] The final time is then determined according to formula (II) to determine the temperature of the blend.

[0162] Preferably, Tm n'@t最终n Corresponding to formula Rm n' The interpolated values ​​extracted from it.

[0163] In another alternative implementation, the method includes the following steps:

[0164] - Select or specify the appropriate type C for each. A C B ...C n ...different types of coffee bean roasting recipes Rm A Rm B ..., Rm n Each recipe is suitable for baking quantities of m. n The same type C n The beans and provide the discrete successive times t respectively. i Until the final time t 最终n The applied temperature Tm n@ti And in the different baking recipes Rm A Rm B ..., Rm n In at least two of the baking recipes, the final

[0165] Time t 最终n They were set up differently, and

[0166] - Access C for each type of coffee bean separately A C B ..., C n Time adaptation factor

[0167] S A S B S n ,

[0168] as well as

[0169] - Determine the roasting formula (R blend) to be applied to the coffee beans by performing the following steps:

[0170] -Based on the selected or determined baking recipe Rm A Rm B ..., Rm n ,

[0171] All coffee Cs that obtain custom blendsn the final time t of the portion 最终n and

[0172] . identifying the minimum final time t 最终低 ,

[0173] - for times lower than or equal to the minimum final time t 最终低 , the roasting recipe (R 共混物 ) to be applied to the blend of coffee beans introduced into the chamber is determined according to formula (I),

[0174] - higher than the minimum final time t 最终低 :

[0175] . one time t n is calculated from all the final times t 最终n of all the portions of coffee C 最终全局 of the custom blend as follows:

[0176] t 最终全局 =∑(f n* S n* t 最终n )

[0177] . the roasting recipe (R 共混物 ) to be applied to the blend of coffee beans introduced into the chamber is limited to the time t 最终全局 and

[0178] . the temperature of the roasting recipe (R 最终全局 ) to be applied to the blend of coffee beans introduced into the chamber at the time t n' is determined according to formula (II) below from the roasting recipes Rm n' of all the coffee beans C 最终全局 presenting a final time higher than or equal to t 共混物 :

[0179]

[0180] Preferably, Tm n'@t最终全局 corresponds to an interpolated value extracted from the recipe Rm n' .

[0181] According to a predetermined roasting recipe RM n determining a roasting recipe Rm n

[0182] For at least one coffee C n , in a first mode of the step of determining a roasting recipe R n adapted to roast the identified type C n of beans in the quantity m n obtained, the method comprises the following steps:

[0183] - for at least one coffee C n , accessing a roasting recipe RM n for a predetermined quantity M n of beans,

[0184] - for the at least one coffee C n part of the custom blend, determining a roasting recipe Rm n for roasting the identified type C n of beans in the obtained quantity m n according to the one accessible recipe RM n , which provides respectively the temperatures Tm i to be applied respectively at the discrete successive times t n@ti , this one accessible recipe being adapted to roast a predetermined quantity M n of beans of type C n and providing respectively the temperatures TM i to be applied respectively at the discrete successive times t n@ti as follows:

[0185] . If m n > M n , then Tm n@ti = T Mn@ti + [TM n@ti . D. (m n - M n ) / M n ] (IIIa)

[0186] . If m n < M n , then Tm n@ti = T Mn@ti - [TM n@ti . D. (M n - m n ) / M n ] (IIIb)

[0187] where D < 1

[0188] - determining the temperature T n to be applied to the custom blend of beans at each of the discrete successive times t1, t2,... according to the determined roasting recipe Rm 共混物 @ t1 @ 共混物 @ t2 ...

[0189] With this first mode, a limited number of roasting recipes is accessed, in particular one for each type of coffee beans C​​​n a roasting recipe RM n , the roasting recipe being defined for roasting a predetermined quantity M n of beans.

[0190] Furthermore, according to the roasting recipe RM n defined for roasting a predetermined quantity M n of beans, a roasting recipe Rm n for another quantity m n of beans is calculated according to formulas (IIIa) and (IIIb)

[0191] Then, the roasting recipe Rm n is used to determine the temperature of the customized blend to be applied to the beans at each of the discrete successive times t1, t2... according to the following formula (I) or formula (II)

[0192] In a mode by default, D is equal to 1.

[0193] In a particular embodiment of this first mode, based on the obtained type C n of coffee beans, the method comprises the following steps:

[0194] - accessing a coefficient D n specific to the type C n of coffee beans, and

[0195] - determining the temperature T n to be applied to the obtained quantity m m of beans at each of the discrete successive times t1, t2... to determine a roasting recipe RM n defined for roasting a predetermined quantity M n of beans C n :

[0196] . If m n > M n , then Tm n@ti = T Mn@ti + [TM n@ti . D n . (m n - M n ) / M n ](IIIa)

[0197] . If m n < M n , then Tm n@ti = T Mn@ti - [TM n@ti . D n . (M n - m n - m) / M n ](IIIb)

[0198] from a predetermined roasting recipe RM n selecting a roasting recipe Rm from a series of roasting recipes Rm n

[0199] for at least one type of coffee bean C n , in a second mode of the step of determining a roasting recipe R n for roasting the identified quantity m n of beans of said identified type C n , the method comprises the steps of:

[0200] - for at least one type of coffee bean C n , accessing at least one series of roasting recipes (RM ny , RM nyi+1 ...) respectively adapted for roasting different successive predetermined quantities (M ny , M nyi+1 ...) of beans of type C n , and accessing said predetermined quantities M ny , M ny+1 , and

[0201] - for said at least one portion of coffee C n of the custom blend, determining a roasting recipe Rm n adapted for roasting the identified quantity m n of beans of said identified type C n by selecting one of the recipes of the at least one accessible series of roasting recipes,

[0202] said selection comprising identifying a roasting recipe adapted for roasting a predetermined quantity M ny of beans presenting a minimum difference between the quantity M ny and the obtained quantity m n .

[0203] - determining, according to said determined roasting recipe Rm ny , the temperature T 共混物 to be applied to the custom blend of beans at each of said discrete successive times t1, t2... t1 , T 共混物 ... t2 according to formula (I) or (II).

[0204] Within this second mode, for at least one type of beans, a series of roasting recipes (RM ny , RM nyi+1 ...) is accessed, the series of roasting recipes being adapted for different predetermined quantities (M ny , Mnyi+1 a particular type C n of beans. These different predetermined quantities can be set to cover different quantities between a minimum quantity and a maximum quantity that can be roasted within the device. Preferably, the difference between two different successive predetermined quantities is the same from said minimum quantity to said maximum quantity. Thus, for a type of beans, a series of roasting recipes is accessed, which are adapted to roast different successive predetermined quantities (M ny , M nyi+1 ).

[0205] The different roasting recipes adapted to roast different predetermined quantities of beans are generally defined by experiments.

[0206] based on the obtained quantity m n of coffee beans C n , the accessible roasting recipe Rnyto be applied to the obtained quantity M ny of coffee beans introduced into the chamber is selected.

[0207] According to a predetermined roasting recipe RM n Series of predetermined roasting recipes Rm n

[0208] For at least one type of coffee C n , in another third mode of the step of determining a roasting recipe R n adapted to roast said identified type C n of beans for an obtained quantity m n , the method comprises the steps of:

[0209] - for at least one type of coffee beans C n , accessing at least one series of roasting recipes (RM ny , RM nyi+1 ...) respectively adapted to roast different successive predetermined quantities (M ny , Mn yi +1...) of type C n of coffee beans,

[0210] and

[0211] - for said at least one coffee C n part of the custom blend, determining a roasting recipe Rm n adapted to roast said identified type C n of beans for an obtained quantity m n :

[0212] . identifying in said at least one series of roasting recipes respectively adapted to roast two successive predetermined quantities M ny and M ny+1Two accessible roasting recipes for beans RM ny and RM nyi+1 , of which quantity m n Included in the two sequentially predetermined quantities M ny With M ny+1 between,

[0213] Based on the two identified baking recipes RM ny and RM nyi+1 Provides the temperature TM to be applied at discrete successive times t1, t2... ny@t1 T Mny@t2 …and T Mny+1@t1 T Mny@t2 The baking recipe is as follows: determine the amount m to be applied at each of the discrete successive times t1, t2… n The temperature of the beans (Tm) n@t1 Tm n@t2 …:

[0214] Tm n@ti =T Mny@ti +[(T Mny+1@ti -T Mny@ti E.(m) n -M ny ) / (M ny+1 -M ny (IV)

[0215] Where E≤1,

[0216] -Based on the determined baking recipe Rm n The temperature T to be applied to the customized blend of beans at each of the discrete successive times t1, t2... is determined according to equation (I) or equation (II). 共混物 @ t1 T 共混物 @ t2 …

[0217] Compared to the previous mode, this third mode provides more options for the quantity m to be applied. n Coffee beans C n Baking recipe R n More accurate determination, because a specific baking curve is determined for each specific quantity.

[0218] By default, E equals 1.

[0219] In a specific implementation of this third mode, based on the obtained type C n The method may include the following steps:

[0220] - Access specific to type Cn The coefficient E of coffee beans n ,and

[0221] - The quantity m to be applied to the obtained quantity is determined as follows: n The temperature of the beans T m Determine the predefined amount M used for baking n Bean C n RM baking recipe n :

[0222] T mn@ti =T Mny@ti +[(T Mny+1@ti -T Mny@ti ).E n .(m n -Mn y ) / (Mn y+1 -Mn y )](IV).

[0223] For at least one coffee C n In determining the baking recipe R n (This baking recipe is suitable for baking to obtain a quantity of m) n The type C of the identification n In another fourth mode of the process (of beans), the method may include the following steps:

[0224] -For at least one type of coffee bean C n Access at least one baking recipe series (RM) ny RM nyi+1 …), the at least one series of baking recipes is respectively suitable for baking different sequential predetermined quantities (M ny M nyi+1 Type C of …) n beans, and

[0225] -For the at least one coffee C in the customized blend n Partially, the appropriate amount m to be obtained from baking is determined by the following method. n The type C of the identification n Bean roasting recipe Rm n :

[0226] - Identify, from the at least one baking recipe series, two predetermined amounts M, each suitable for baking sequentially. ny and M ny+1 Two accessible roasting recipes for beans RM ny and RM nyi+1 , of which quantity m nContained in these two successively predetermined quantities M ny With M ny+1 between,

[0227] -Based on the two identified baking recipes RM ny and RM nyi+1 Provides the temperature TM to be applied at discrete successive times t1, t2... ny@t1 TM ny@t2 …and TM ny+1@t1 TM ny@t2 The baking recipe is as follows: determine the amount m to be applied at each of the discrete successive times t1, t2… n The temperature of the beans (Tm) n@t1 Tm n@t2 …:

[0228] If m n Closer to M ny ,but

[0229] Tm n@ti =TM ny@ti +[(TM ny+1@ti -TM ny@ti E.(m) n -M ny ) / (M ny+1 -M ny )]

[0230] If m n Closer to M ny+1 Then Tm n@ti =TM ny+1@ti -

[0231] [(TM ny+1@ti -TM ny@ti ).E.(M ny+1 -m n ) / (M ny+1 -M ny )]

[0232] Where E≤1,

[0233] -Based on the determined baking recipe Rm n The temperature T to be applied to the customized blend of beans at each of the discrete successive times t1, t2... is determined according to equation (I) or equation (II). 共混物 @ t1 T 共混物 @ t2 …

[0234] Compared to the third mode, this fourth mode provides the ability to apply to the quantity m. na roasting recipe R for coffee beans of a type C n more accurate determination.

[0235] By default, E is equal to 1.

[0236] In a specific embodiment of this third mode, based on the obtained type C n of coffee beans, the control system can be configured to:

[0237] - access a coefficient E n specific to said type C n of coffee beans, and

[0238] - determine the temperature Tm n to be applied to the obtained quantity m n of beans at each of said discrete successive times t1, t2... by determining a roasting recipe RM n defined for roasting a predetermined quantity M n of beans C n of said type C n :

[0239] . If m ny is closer to M n@ti , then

[0240] Tm ny@ti = TM ny+1@ti + [(TM ny@ti -TM n ).E n .(m ny -M ny+1 ) / (M ny -M n ]

[0241] . If m ny+1 is closer to M n@ti , then Tm ny+1@ti = TM ny+1@ti -

[0242] [(TM ny@ti -TM n ).E ny+1 .(M n -m ny+1 ) / (M ny -M 共混物 ]

[0243] In a second aspect, there is provided a method of roasting a custom blend of coffee beans C A , C B ... using an apparatus such as described above and applying a roasting recipe R 共混物 providing temperatures Tm A to be applied at discrete successive times t1, t2... respectively.@t1 T @t2 …, the method includes:

[0244] -For each type of coffee bean C contained in the blend n At least:

[0245] Type C of coffee beans of that type n ,and

[0246] The type of coffee beans C introduced into the chamber n The amount m n ,

[0247] as well as

[0248] -Based on the obtained type C n At least one visit:

[0249] . Used for different types of coffee beans C A C B …baking recipe RM A ,

[0250] RM B …, each recipe RM n Suitable for baking a predetermined amount M n The same type C n The beans and provide the discrete successive times t respectively. i The applied temperature TM n@ti ,

[0251] as well as

[0252] . Used for different types of coffee beans C A C B …temperature adaptation factor K A ,

[0253] K B …,

[0254] as well as

[0255] -Based on different coffee bean C n The amount obtained m n And accessible baking recipes RM n and temperature factor K n The roasting formulation R of the custom blend to be applied to coffee beans introduced indoors is determined. 共混物 .

[0256] In a third aspect, an apparatus for roasting coffee beans is provided, the apparatus comprising:

[0257] - A chamber used to store coffee beans.

[0258] - a heating device for heating coffee beans contained in the chamber,

[0259] - a control system operable to control the heating device and configured to apply a roasting recipe R providing temperatures T 最终 to be applied at discrete successive times t1, t2,..., t @t1 , T @t2 ,..., T @t最终 ,

[0260] wherein, for a custom blend of coffee beans C A , C B ... introduced into the chamber, the control system is configured to determine a recipe Rym for roasting said blend in the roasting apparatus according to a method such as described hereinabove.

[0261] In a fourth aspect, there is provided a computer program which, when executed by a computer, processor or control unit, causes the computer, processor or control unit to perform a method such as described hereinabove.

[0262] Generally, the computer program can be executed by a processing unit of the roasting apparatus.

[0263] In one embodiment, the computer program can be executed at least partly by a processing unit of a device external to the apparatus for roasting coffee beans.

[0264] By external device, it is meant a device physically separate from the apparatus for roasting coffee beans. Such external device can be a device for obtaining the type and / or quantity of beans (e.g. a scale and / or a code reader), or a mobile device (e.g. a tablet or a smartphone) for obtaining an input regarding the type and / or quantity of beans and remotely accessing roasting recipes, temperature and / or time adaptation factors.

[0265] The computer program can be executed by a processing unit of the roasting apparatus and a processing unit of said external device, all said processing units being in communication together.

[0266] The processing unit of the mobile device can be configured to apply all steps of the method and eventually provide the determined roasting recipe of the blend to the processing unit of the roasting apparatus so that said apparatus roasts the blend. Alternatively, the processing unit of the mobile device can be configured to implement only some steps of the method, such as obtaining the type and / or quantity of beans, and / or accessing pre-determined pieces of information (such as roasting recipes, temperature and / or time adaptation factors), and to supply said pieces of information to the processing unit of the roasting apparatus which can determine the roasting recipe of the blend from said pieces of information.

[0267] The computer program can be provided as an application within the processing unit of the mobile device.

[0268] In a fifth aspect, there is provided a computer-readable storage medium containing instructions which, when executed by a computer, a processor, or a control unit, cause the computer, the processor, or the control unit to perform a method such as the one described above.

[0269] The above aspects of the application can be combined in any suitable manner. Furthermore, various features described herein can be combined with one or more of the above aspects to provide combinations other than those specifically shown and described. Further objects and advantageous features of the application will be apparent from the claims, the detailed description, and the appended drawings. BRIEF DESCRIPTION OF DRAWINGS

[0270] Specific embodiments of the present application will now be further described by way of example with reference to the accompanying drawings.

[0271] - Figure 1 is a schematic view of a roasting apparatus according to the present application,

[0272] - Figure 2 shows a block diagram of a control system of an apparatus according to Figure 1 ,

[0273] - Figure 3 shows the calculation of a roasting profile of a blend of coffees derived from the roasting profiles of said coffees,

[0274] - Figure 4 shows the process of interpolation of a roasting profile,

[0275] - Figure 5 shows the calculation of a roasting profile of a blend of coffees derived from the roasting profiles of said coffees presenting different time axes,

[0276] - Figure 6 shows the determination of a roasting recipe for a quantity m A of coffee beans C A according to a roasting recipe adapted to a quantity M A of coffee beans C A ,

[0277] - Figure 7 shows the calculation of a roasting profile of a specific quantity of a specific type of coffee derived from the roasting profiles of a predetermined quantity of coffee beans of said type,

[0278] - Figure 8 schematically shows the use of a measuring device to communicate the quantity of beans introduced into a roasting apparatus,

[0279] - Figure 9A block diagram of an alternative embodiment of the control system of the apparatus of Figure 1 DETAILED DESCRIPTION

[0280] Baking apparatus

[0281] Figure 1 An exemplary side view portion of the roasting apparatus 10 is shown. Functionally, the roasting apparatus 10 is operable to roast coffee beans held in an introduction chamber 1 by means of a hot air flow introduced into the chamber. At a first level, the apparatus comprises a housing 4, a roasting unit and a control system 80. These components will now be described in order.

[0282] Baking unit of a baking apparatus

[0283] The roasting unit is operable to receive and roast coffee beans.

[0284] The roasting unit generally comprises at a second level of the roasting apparatus 10, a chamber 1 and a heating device 2, which components will now be described in order.

[0285] The chamber 1 is configured to receive and hold coffee beans introduced by an operator. In a preferred embodiment, the chamber 1 is removable from the housing 4. The chamber can be placed next to the roasting apparatus:

[0286] - for introducing or removing coffee beans, or

[0287] - for cleaning and maintaining the chamber after removal of coffee beans, or

[0288] - for cleaning the vertical housing component 43 behind the chamber.

[0289] The bottom opening 11 of the chamber is configured to enable air to pass through, in particular it can comprise a perforated plate on which the beans can be located and through which air can flow upwards. The chamber 1 comprises a handle to enable a user to remove the chamber from the housing and to hold the chamber outside the housing.

[0290] A chaff collector (not shown) is in fluid communication with the chamber 1 to receive chaff that is progressively separated from the beans and blown to the chaff collector due to the light density of the chaff.

[0291] The heating device 2 comprises an air flow driver 21 and a heater 22.

[0292] ​The air flow driver 21 is operable to generate an air flow in the direction of the bottom of the chamber (dotted arrow). The generated flow is configured to heat the beans and stir and lift the beans. Thus, the beans are heated uniformly. In particular, the air flow driver can be a fan powered by a motor. An air inlet 42 can be provided within the base of the housing so as to send air into the interior of the housing which is blown by the air flow driver in the direction of the chamber 1 through the channel 23 to the air outlet aperture 41 as shown by the dotted arrow.

[0293] The heater 22 is operable to heat the air flow generated by the air flow driver 21. In the particular illustrated embodiment, the heater is an electrical resistance positioned between the fan 21 and the bottom opening 11 of the chamber, the result of which is that the air flow is heated before entering the chamber 1 to heat and lift the beans. Other types of heaters can be used, such as infrared heating, gas burner...

[0294] The heater 22 and / or the air flow driver 21 are operable to apply a roasting profile to the beans, the roasting profile being defined as a curve of temperature versus time.

[0295] When the chamber is mounted to the housing, the bottom of the chamber is tightly connected to the air outlet aperture 41 to avoid leakage of the flow of hot air at the connection.

[0296] The top opening 12 of the chamber is connected to a smoke and particle evacuation device (not shown).

[0297] Although the invention is described with a roasting machine implementing a hot air fluidized bed, the invention is not limited to this particular type of roasting apparatus. Drum roasting machines and other types of roasting machines can be used.

[0298] The roasting apparatus 10 generally comprises a user interface 6 enabling information to be displayed and entered.

[0299] The roasting apparatus can comprise a code reader 7 to read a code associated with the type of coffee beans, for example present on a coffee bean packaging. Preferably, this code reader is positioned in the apparatus so that the operator can easily position the code in front of it. It is preferably positioned on the front of the apparatus, for example close to the user interface 6 of the apparatus. Thus, the information provided by the code can be immediately displayed by the display of the user interface 6 located next to it.

[0300] Control system of a baking apparatus

[0301] Reference is made to Figure 1 and Figure 2A, The control system 80 will now be considered: the control system 80 is operable to control components of the apparatus to roast coffee beans. The control system 80 typically comprises at the second level of the roasting apparatus: a user interface 6, a processing unit 8, a temperature probe 5, a power source 9, a memory unit 13, optionally a database 12, a sensor 10, optionally a communication interface 11 for remote connection, optionally a code reader 7, optionally a measuring device 3.

[0302] The user interface 6 comprises hardware that enables a user to interact with the processing unit 8 by means of user interface signals. More specifically, the user interface receives commands from a user, the user interface signals transmitting said commands as input to the processing unit 8. The commands can for example be instructions to execute a roasting process and / or to adjust an operating parameter of the roasting apparatus 10 and / or to power on or off the roasting apparatus 10. The processing unit 8 can also output feedback to the user interface 6 as part of a roasting process, for example to indicate that a roasting process has been initiated or that a parameter associated with the process has been selected or to indicate the evolution of a parameter during the process or to form an alert.

[0303] In particular, the user interface can be used to:

[0304] - provide the type C of different coffee beans introduced into the chamber by the user by manual input such as selecting an identified type in a pre-selected list of coffee beans or by inputting a numerical reference of the coffee read for example from the coffee bean packaging or a user manual n .

[0305] - provide the amount m of different coffee beans forming a customised blend introduced into the chamber by manual input n .

[0306] The hardware of the user interface can comprise any suitable means, for example the hardware comprises one or more of the following: a button such as a joystick button, a knob or a push button, a joystick, an LED, a graphical or character LDC, a graphical screen with touch sensing and / or screen edge buttons. The user interface 20 can be formed as one unit or as multiple discrete units.

[0307] When the apparatus is provided with a communication interface 11 as described below, part of the user interface can also be located on a mobile application. In that case, at least part of the input and output can be transmitted to the mobile device through the communication interface 11.

[0308] The sensor 10 is operable to provide input signals to the processing unit 8 for monitoring the roasting process and / or the state of the roasting apparatus. The input signals can be analogue or digital signals. The sensor 10 typically comprises at least one temperature sensor 5 and optionally one or more of the following sensors: a level sensor associated with the chamber 1, an air flow rate sensor, a position sensor associated with the chamber and / or the chaff collector.

[0309] If the apparatus or system comprises a measuring device 3 (e.g. a scale), then this measuring device is operable to provide an input which is the amount of coffee beans introduced into the chamber 1. This input can be the weight of the beans measured by a scale, or the volume of the beans, or the level measured by a level sensor associated with the chamber 1. Figure 8

[0310] A code reader 7 can be provided and this code reader is operable to read a code, for example on a coffee bean package, and automatically provide an input which is the type C n The identity of the coffee beans and optionally the operating conditions used to roast a specific amount Mn of said coffee beans.

[0311] The processing unit 8 typically comprises a memory, input and output system components arranged as an integrated circuit, typically a microprocessor or microcontroller. The processing unit 8 can comprise other suitable integrated circuits, such as: an ASIC, a programmable logic device (such as a PAL, CPLD, FPGA, PSoC), a system on chip (SoC), an analog integrated circuit (such as a controller). For such devices, the above-mentioned program code can be considered to be the programming logic or otherwise comprise the programming logic, where appropriate. The processing unit 8 can also comprise one or more of the above-mentioned integrated circuits. An example of the latter is several integrated circuits arranged in a modular fashion in communication with each other, for example: a slave integrated circuit for controlling the user interface 6 in communication with a master integrated circuit for controlling the roasting apparatus 10.

[0312] The power source 9 is operable to supply electrical energy to said controlled components and the processing unit 8. The power source 9 can comprise various means, such as a battery or a unit to receive and condition a mains power supply. The power source 9 is operatively connected to the part of the user interface 6 for powering on or off the roasting apparatus 10.

[0313] The processing unit 8 typically comprises a memory unit 13 for storing instructions as program code and optionally data. To this end, the memory unit typically comprises a non-volatile memory, for example an EPROM, EEPROM or flash memory, for storing program code and operating parameters as instructions, a volatile memory (RAM) for temporary data storage. The memory unit can comprise separate or integrated (for example on a semiconductor die) memories. For programmable logic devices, the instructions can be stored as programming logic.

[0314] The instructions stored on the memory unit 13 can be idealized to comprise a coffee bean roasting program.

[0315] The control system 80 is operable to control the heating device 2, i.e. the temperature probe 5, by typically using the signal of the temperature probe 5, and the roasting apparatus 10, by typically using the signal of the measuring device 3. Figure 1 ​In particular exemplified embodiments of the application, the coffee bean roasting program is applied using the airflow driver 21 and / or the heater 22.

[0316] The coffee bean roasting program can use extraction information encoded on the code and / or other information stored as data on the memory unit 13 or from a remote source through the communication interface 11 and / or input provided via the user interface 6 and / or signals of the sensor 10 to implement control of the components.

[0317] In particular, the control system 80 is configured to apply a roasting recipe (R) that provides temperatures Tt1, Tt2,..., Ttnto be respectively applied at discrete successive times t1, t2,..., tnt. 最终 @t1 @t2 最终 .

[0318] To this end, the processing unit 8 is operable to:

[0319] - receive inputs of the temperature probe 5,

[0320] - process the inputs according to the roasting recipe R,

[0321] - provide outputs that are operations of the roasting recipe R. More particularly, the outputs comprise at least operations of the heater 22 and of the airflow driver 21.

[0322] The temperatures measured by the temperature probe 5 are used to adjust the power of the heater 22 and / or the power of the air driver 21 in a feedback loop in order to apply the roasting recipe R to the beans.

[0323] Depending on the type of control applied in the roaster, the heater 22 can be powered at a predetermined power, which means that its temperature is constant, and in that case, the power of the air driver 21 can be controlled based on the temperature monitored at the probe 5 in order to vary the contact time of the flowing air through the heater during its movement.

[0324] Alternatively, the air driver 21 can be powered at a predetermined power, which means that the flow rate of air is constant, and in that case, the power of the heater 22 can be controlled based on the temperature monitored at the probe 5 in order to heat more or less air during its passage through the heater.

[0325] In a last alternative, both the heater 22 and the air driver 21 can be controlled based on the monitoring of the temperature by the probe 5.

[0326] ​​​The control system 80 can comprise a communication interface 11 for data communication of the roasting apparatus 10 with another device and / or system, such as a server system, a mobile device and / or a physically separated measuring apparatus 3. The communication interface 11 can be used to supply and / or receive information related to the coffee bean roasting process, such as roasting process information, type of beans, amount of beans. The communication interface 11 can comprise a first communication interface and a second communication interface for data communication with several devices at the same time or communication via different media.

[0327] The communication interface 11 can be configured for cable media or wireless media or a combination thereof, for example: a wired connection such as RS-232, USB, I2C, Ethernet as defined by IEEE 802.3, a wireless connection such as wireless LAN (for example, IEEE 802.11) or near-field communication (NFC), or a cellular system such as GPRS or GSM. The communication interface 11 interacts with the processing unit 8 by means of communication interface signals. Typically, the communication interface comprises a separate processing unit (examples of which are provided above) for controlling the communication hardware (for example, an antenna) to interact with the main processing unit 8. However, less complex configurations can be used, for example, a simple wired connection for direct serial communication with the processing unit 8.

[0328] The processing unit 8 enables access to different roasting recipes (RM A , RM B ) for beans of different properties (C A , C B ) of predetermined amounts (M A , M B ).

[0329] These recipes and predetermined amounts can be stored in the memory 13 of the processing unit 8. Alternatively, these data can be stored in a remote server and access to this remote server can be provided to the processing unit 8 through the communication interface 11, directly or indirectly through a mobile device establishing a connection between the remote server and the processing unit.

[0330] The control system 80 can comprise a database 12 storing information about coffee beans, in particular about operating conditions for roasting specific coffee beans, as described below. The database 12 can be stored locally in the memory 13 of the control system of the roasting apparatus or remotely in a server accessible through the communication interface 13.

[0331] In one alternative embodiment, during a code reading operation, the control system can be provided with a roasting recipe RM n and (according to the embodiment) its associated predetermined amount M n , these pieces of information being encoded within the code and decoded by the control system.

[0332] The roasting apparatus 10 and the control system 80 are configured for roasting a custom blend of different coffee beans introduced inside the chamber 1. The custom blend is defined by the type C n of bean portions and the respective amount m n of beans of said type.

[0333] In the present invention, the custom blend can be a mixture formed by:

[0334] - only different beans of a single origin,

[0335] or

[0336] - only pre-existing blends of different types of beans. In this case, pre-existing blends of coffee beans can be used and mixed together to form a new custom and more complex blend.

[0337] or

[0338] - at least one bean of a single origin and at least one pre-existing blend of beans.

[0339] In this description, the types C A , C B ,..., C n are independent of the beans of a single origin or the pre-existing blends of beans.

[0340] When a custom blend of different types of coffee beans (such as, for example, C A and C B with respective amounts m A and m B ) is introduced inside the chamber 1 in order to be roasted, the processing unit 8 of the apparatus of the present invention is configured to implement several steps.

[0341] First, for each type of coffee bean C n included in said blend, the processing unit 8 of the apparatus of the present invention is configured to obtain:

[0342] - the type C n of coffee bean, and

[0343] - the amount m n of coffee beans C n of said type introduced in the chamber.

[0344] As previously mentioned, the information about the identification and the amount can be provided through the user interface 6 of the roasting apparatus, the display of which guides the user to input the information of each type of coffee.

[0345] Alternatively, for one of the plurality of coffee types, information on the coffee to be introduced into the chamber can be obtained by means of the code reader 7, the user being able or encouraged to scan the code of the different beans in front of the code reader 15.

[0346] Alternatively, for the quantity of each type of bean, the quantity of each type of coffee can be measured and automatically transmitted to the control system 80, for example by using a measuring device 3 directly connected to the device or indirectly connected to the device through the communication interface 11, as Figure 8 shown.

[0347] In a particular embodiment, the control system can be configured to:

[0348] - obtain as input the global weight composition of the custom blend, i.e. the types of coffee beans C n and the corresponding weight fractions f n ,

[0349] - obtain the total weight of the custom blend to be roasted, for example 500 g,

[0350] - calculate the weight of each type of coffee C n corresponding to the fraction f n of the global weight,

[0351] - as output, request the operator to introduce in the chamber a quantity m n of each type of coffee C n calculated.

[0352] Then, in another step, the control system of the roasting device is configured to access information related to the roasting of the portions of coffee beans C n of the custom blend, for example C A and C B , and in particular to access:

[0353] - a roasting recipe R A , R B for each of the different identified types of coffee beans C A , C B respectively. Each of the recipes R n is generally adapted to roast a predetermined quantity m n of beans of the same type C n and provides temperatures Tm n@ti to be applied to the quantity of beans C n at discrete successive times t i respectively.

[0354] and

[0355] - Different types of coffee beans are used for different identification purposes. A C B Temperature adaptation factor K A K B ,

[0356] And optional locations:

[0357] - Different types of coffee beans are used for different identification purposes. A C B Time adaptation factor S A S B .

[0358] In one embodiment, the control system includes a memory or database 12 that stores these baking recipes R A R B The different types of coffee beans C A C B Temperature adaptation factor K A K B And optionally, the different types of coffee beans C A C B Time adaptation factor S A S B Furthermore, the processing unit 8 of the control system is configured to access the database.

[0359] The database 12 can be stored locally in the memory unit 13 of the processing unit or in a remote server accessible via the communication interface 11 of the control system. This remote database can be accessed via a remote connection to a mobile device or via a connection to a modem.

[0360] Based on the first step (in which the identification and quantity of each coffee bean portion in the different coffee bean portions of the customized blend are obtained), the control system 80 is configured to access the aforementioned roasting recipe and factors in the database 12.

[0361] In an alternative implementation, during the code reading operation, baking recipes, temperature adaptation factors, and time adaptation factors may be provided to the control system 80, and these information fragments are encoded within the code and decoded by the control system 80.

[0362] Then, in another step, the control system is configured to calculate the roasting recipe R of the custom blend of coffee beans to be applied to the coffee beans introduced into the room, based at least on the following: 共混物 :

[0363] - The quantities are m respectively A and m B Each type of bean C A and CB (as part of the blend),

[0364] - Accessible roasting recipes for the bean portions of these blends R A R B ,as well as

[0365] -The accessible temperature factor K of the bean portion of these blends A K B .

[0366] This roasting recipe can be used to roast custom blends of coffee introduced into the roasting chamber. The recipe takes into account the characteristics of each type of coffee and, when applied, provides a roasting method for the blend that prevents over-roasting of the more delicate beans while adequately roasting the denser ones.

[0367] This roasting recipe can automatically calculate any custom blend of beans and ensure safe roasting of the blend (meaning the blend will not overflow).

[0368] The only requirement is that the control system can access different types of coffee beans separately. A C B …baking recipe R A R B …and access the coffee bean C respectively. A C B …temperature adaptation factor K A K B … In the case of using a new type of coffee beans in a customized blend, it is sufficient to upload at least one roasting recipe for the new type of beans (which shall be applied to a predetermined quantity) to the memory or database of the control system or to provide it via readable code.

[0369] At each time t i At this point, the calculation is typically based on temperature Tm. A@ti and Tm B@ti of Average value The average values ​​are respectively represented by coffee C. A and C B Quantity fraction (f) A =m A / m A +m B f B =m B / m A +m B Weighting is performed using a temperature factor K. A and K B To perform modulation.

[0370] More precisely, the roasting profile to be applied to the blend of coffee beans can be determined from the following equation (I):

[0371]

[0372] Although one type of bean can be present in a small fraction of the blend, the sensitivity of this type of bean to temperature can be high; in particular in terms of profile aroma, color and / or acrylamide generation. For example, the final properties of one type of bean can be prone to deviate from the properties generally expected, with the roasting profile being too different from its own optimal roasting profile. Thus, in order to avoid such deviations in the roasted blend, the temperature adaptation factor of the sensitive coffee bean of this type is set to be relatively high, so as to keep the profile of this particular type of bean in the blend close to the optimal roasting profile of this type of bean when roasted individually, and so as to compensate for the lower fraction in the roasting profile equation (I) of the blend.

[0373] For example, Figure 3 The calculation of the roasting profile of a blend of the three coffees A, B and C derived from the roasting profile of each of said coffees A, B and C is illustrated.

[0374] For a blend comprising:

[0375] - 50% by weight of coffee A presenting a temperature factor K A of 1 and presenting a roasting temperature at time ti of 220°C, and

[0376] - 30% by weight of coffee B presenting a temperature factor K B of 0,9 and presenting a roasting temperature at time ti of 205°C, and

[0377] - 20% by weight of coffee C presenting a temperature factor K C of 1 and presenting a roasting temperature at time ti of 185°C,

[0378] The roasting temperature to be applied to the blend at time ti is:

[0379] T 共混物@t i = (0,5 X 1 X 220) + (0,3 X 0,9 X 205) + (0,2 X 1 X 185)

[0380] = 110 + 55,35 + 37

[0381] = 202,35°C

[0382] Curve interpolation

[0383] Generally, a roasting recipe Rn of coffee beans is defined by a discrete set of points (t i , Tm @ti ) instead of by a complete continuous curve.

[0384] In a custom blend of different coffees, it can happen that the roasting recipes of the different coffee beans are not defined by a discrete set of points set at the same abscissa ti. In that case, the calculation of the roasting curve of the blend preferably comprises an intermediate additional step to interpolate the different accessible curves of roasting recipes R n , so that all accessible roasting recipes R n provide temperatures Tm 最终 , Tm n@t1 ,..., Tm n@t2 to be applied at the same discrete successive abscissa times t1, t2,..., t n@t最终 , and the roasting curve of the blend can be calculated at each of said discrete successive abscissa times t1, t2,..., t 最终 by means of equation (I).

[0385] Figure 4 The process of interpolation of two roasting profiles (of a coffee C A and of a coffee C B ) is illustrated. The first graph represents the roasting profiles of C A and C B as provided to the control system, such as by a database, a memory or a code. It appears that the curves do not present points at common abscissas. The second graph represents the roasting profiles of C A and C B after the interpolation processing step: both roasting curves provide temperatures Tm A@ti and Tm B@ti at the same abscissas ti.

[0386] Interpolation is a process that can be automatically implemented by the algorithm applied by the control system. The choice of where to perform interpolation at a new abscissa ti can be defined at regular times (for example at every 10 or 20 seconds), or at specific periods in the time axis (for example every 10 seconds during the first popping period covering all coffee beans parts of the blend, then every 10 seconds until and during the second popping period of all coffee beans parts of the blend).

[0387] According to a predetermined roasting recipe RM having different final times n Determining a roasting recipe Rm n

[0388] It can happen that different roasting recipes R nDefined by a discrete set of curves or points, where for at least two coffee portions of a blend, the last x-coordinate t of a type of coffee is... 最终 Unlike another type of coffee, such as Figure 5 As shown in Figure A.

[0389] In this case, the processing unit can be configured to perform additional steps to determine the baking formulation R of the blend. 共混物 .

[0390] Specifically, the control system can be configured to acquire additional information about the coffee beans in the blend, namely, the type of coffee beans C used for each identification. A C B ..., C n Time adaptation factor S A S B 、, …、Sn.

[0391] In addition, the processing unit is configured to obtain all coffee C of the customized blend. n The final time t of part 最终n (For example, by identifying different roasting recipes for coffee R) n Alternatively, by directly accessing the information fragment, and configured to use a time t 最终y The final time obtained in the series is derived from the minimum final time t. 最终低 t 最终低 +1 until the highest t 最终高 Sort in ascending order.

[0392] Then, the processing unit is configured to determine the baking formula R of the blend as follows. 共混物 :

[0393] -For times less than or equal to the minimum final time t 最终低 During the specified time, the processing unit determines the roasting formula (R) of the blend to be applied to the coffee beans introduced into the room according to formula (I) as defined above. 共混物 ),

[0394] -For times higher than the minimum final time t 最终低 The time is determined by setting the new calculation time t. y The temperature applied at the processing unit determines the roasting formulation R of the coffee bean blend to be applied to the coffee bean blend introduced into the room as follows: 共混物 :

[0395] *The new calculation time t y Each time in the table is based on the corresponding final time t. 最终y From t 最终低+1 Until t 最终高The calculations are as follows:

[0396] t y =t 最终y-1 +[(t 最终y -t 最终y-1 )*Σ(f n' .S n ')], where n' corresponds to presenting a value greater than or equal to t. 最终y The last coffee of the day,

[0397] *Until t 最终高-1 According to the presentation of t, which is higher than or equal to t 最终y The final time of coffee beans C n' All baking recipes Rm n' According to the following formula (II) at the calculated time t y The temperature is determined at each time point in the data:

[0398]

[0399] Preferably, the temperature Tm n' The value of @ty is in the new calculation time t. y From formula Rm n' The interpolated values ​​extracted from it.

[0400] *in t 最终高 Location:

[0401] If only one type of coffee C z The presented baking recipe presents an amount equal to t 最终高 The final time is then the temperature of the blend is the amount of blend m at that final time. z The coffee C z Temperature of some baking recipes: T 共混物 @t 最终高 =Tm z@t最终z ,

[0402] or

[0403] If at least two coffee roasting recipes present a result equal to t 最终高 If the final time is the same, then the temperature of the blend is determined according to Equation II.

[0404] exist Figure 5 Figure A illustrates this determination of roasting formulations for blends containing coffee with different final times. In the case related to this figure, the blend contains three types of coffee C. A C B and C C The corresponding quantities are m A m B and m CThe figure shows the baking curve Rm. A Rm B Rm C It should be noted that these roasting curves present different final time axes. Coffee C shows the smallest t. 最终低 And coffee A exhibits the highest t 最终高 Coffee B presents the middle t 最终2 .

[0405] The baking profile of the blend can be determined as follows.

[0406] First until t 最终低 The temperature to be applied to the blend is determined by equation (I) above, calculated at different times ti. For example, at time t... 最终低 The temperature to be applied to the blend is:

[0407] T 共混物 @t 最终低 =f A .K A .T A @t 最终低 +f B .K B .T B @t 最终低 +f C .K C .T C @t 最终低

[0408] Then, for t 最终低 With t 最终高 The time intervals between these intervals are used to calculate new horizontal axis times based on the final times of different formulas:

[0409] -According to t 最终2 The new horizontal axis time t2 is calculated as follows: t2 = t 最终1 +[(t 最终2 -t 最终 1)*(f B S B +f A S A )], i.e., t 最终低 +[(t 最终2 -t 最终低) *(f B S B +f A S A )]

[0410] -According to t 最终高 The new horizontal axis time t3 is calculated as follows: t3 = t 最终2 +[(t最终3 - t 最终 2) * (f A S A ), i.e. t2= t 最终2 + [(t 最终高 - t 最终2 ) * (f A S A )]

[0411] The temperature of the blend is then determined at these new calculated times t2 and t3 as follows.

[0412] At the new calculated time t2, the temperature to be applied to the blend is determined by the above equation (II) calculated at different time t2 as follows, and only for coffee beans presenting a final time abscissa higher or equal to t 最终2 , i.e. in the present case, only for coffee A and B:

[0413] T 共混物 @ t2= f A .K A .T mA@t2 + f B .K B .T mB@ t2

[0414] At the new calculated time t3, the temperature to be applied to the blend corresponds to Tm A@t3 , since only coffee A presents a roasting recipe with a final time abscissa higher or equal to t 最终3 .

[0415] Figure 5 A clearly shows that the roasting recipe of the blend of coffee A, B and C can be calculated at any abscissa ti which is common to the three curves with or without interpolation until the time t 最终低 . However, for time abscissas greater than t 最终低 , the roasting curve of the blend is determined by calculating new time abscissas t2 and t3 according to t 最终1 , t 最终2 and t 最终3 , then by calculating the temperature of the blend at these new time abscissas respectively.

[0416] Based on the same blend of coffee C A , C B and C C , Figure 5 B illustrates an alternative method to determine the roasting recipe of the blend.

[0417] In this embodiment, the minimum final time t 最终低 is identified., here is the t of coffee C 最 Final 1.

[0418] Then, by limiting the formula to a time less than or equal to that minimum final time t 最终低 The time is used to determine the temperature to be applied to the blend, and for values ​​below or equal to that minimum final time t 最终低 Based on the time ti, the roasting formula (R) of the blend to be applied to the coffee beans introduced into the room is determined according to formula (I). 共混物 ),Right now:

[0419] T 共混物 @ti=f A .K A .Tm A @t i +f B .K B .Tm B @t i +f C .K C .Tm C@ti

[0420] Regardless of the implementation scheme, control systems such as those described above are based on accessing different types of coffee beans C. A C B …the predetermined baking recipe R A R B …or ultimately access the predetermined baking recipes of blends α, β, ... (R blends x) of the predetermined blends, and define a new custom baking recipe for the blends based on using at least the predetermined baking recipes.

[0421] Baking Recipe R A R B …or R blend α, R blend β… can be explained or provided with more or less precision as follows.

[0422] According to a predetermined roasting recipe RM n determining a roasting recipe Rm n

[0423] In a first pattern, type C n Accessible roasting recipes for coffee beans R n It can correspond to a single predetermined quantity M n Type C n A roasting recipe for beans. This roasting recipe is typically made by defining a predetermined amount of beans C. n The optimal distribution is defined experimentally. It is also often related to baking in a particular type of baking machine.

[0424] If soybean C is introduced into a custom blend n The amount mn with the amount M of the corresponding accessible roasting recipe n different, the control system can be configured to adapt the roasting profile before determining the roasting profile for the custom blend to the amount m of the coffee C used in the custom blend n of the type C n as shown in Figure 6

[0425] Thus, based on the access to the recipe RM A for the predetermined amount M A of the coffee C A , the control system is configured to determine the roasting recipe Rm A for the amount m of the custom blend as follows: A (the roasting recipe providing the temperature Tm i to be applied at time t A@ti respectively) :

[0426] . If m A > M A , then Tm A@ti = TM A@ti + [TM A@ti . D. (m A - M A ) / M A ] (IIIa)

[0427] . If m A < M A , then Tm A@ti = TM A@ti - [TM A@ti . D. (M A - m A ) / M A ] (IIIb)

[0428] where C < 1.

[0429] For example, if for the coffee C A , the predetermined amount MA of the roasting recipe RMA accessible by the control system is set to 150 g, and if the amount mA of coffee beans C A in the custom blend is 160 g, then the temperature Tm A@t1 to be applied at time t1 is:

[0430] Tm A@t1 + [TM A@t1 X D X (160 - 150) / 150]

[0431] ​Alternatively, if the predetermined amount MA is set to 150 g and if the amount mA of coffee beans A in the custom blend is 135 g, at time tl the temperature T to be applied mA@t1 is:

[0432] Tm A@t1 -[TM A@t1 X D X(150-135) / 150]

[0433] This calculation is reproduced for different time abscissas of the roasting recipe RMA in order to determine the roasting recipe Rm for the amount m A of beans. A As illustrated in the table corresponding to the case where mA is greater than MA A . Figure 6

[0434] The discrete successive times of the predetermined recipe RM n may be predefined to provide a final roasting recipe with enough points to be implemented by a roasting device. For example, the successive times can differ by about 20 to 40 seconds.

[0435] In the above formula, the coefficient D is generally experimentally fixed and can vary according to the roasting machine specifications (power, chamber size, type of heater...) and / or the type of beans.

[0436] In one embodiment, the coefficient D can be set only according to the roasting machine specifications.

[0437] In another embodiment, the coefficient D can be set according to the type of beans. In that case, the coefficient D can be set to:

[0438] - generally at a high level of definition of the beans, such as a common botanical variety of beans, for example Arabica or Robusta, providing a coefficient D A when roasting Arabica beans, and a coefficient D R when roasting Robusta beans, or generally origin, for example Colombia, Ethiopia...

[0439] - or more precisely, by defining a corresponding coefficient D n specifically adapted to this type of beans, for each type of beans Cn, which is more precise than the two general origins.

[0440] Based on the obtained type of beans introduced in the chamber (Arabica, Robusta or C n ), the control system is configured to access the coefficient D n corresponding to this type of beans.

[0441] Preferably, the coefficient D is set according to the roasting machine specifications and the type of beans. ​

[0442] In the absence of information about the roaster, bean type, or other uses, the coefficient D is set to 1 by default.

[0443] In another step, the amount m suitable for blending n Coffee C n Part of the newly determined baking recipe Rm n It can be used to determine a baking recipe for a custom blend based on formula (I) or formula (II) above.

[0444] from a predetermined roasting recipe RM n selecting a roasting recipe Rm from a series of roasting recipes Rm n

[0445] In other modes, the control system can access a roasting recipe series RM for coffee beans Cn. n y、RM nyi+1 …This series of baking recipes is suitable for baking different sequential predetermined quantities M ny M nyi+1 Type C of … n The beans. These temperature profiles are typically defined experimentally by defining the optimal distribution of a predetermined amount of beans. It is also usually related to the type of roaster.

[0446] Figure 7 The image schematically shows coffee bean C. n A baking recipe series RM n 0, RM n 1. RM n 2. RM n 3. RM n 4. This series of baking recipes is suitable for baking different sequential predetermined quantities M. n 0, M n 1. M n 2. M n 3. M n 4. Each of the illustrated baking recipes provides a temperature profile to be applied, separately according to a time function, to a specific amount of beans. For example, different predetermined amounts M of beans. n 0, M n 1. M n 2. M n 3. M n 4 can be the same type of bean C n Discrete weights, such as: 50g, 100g, 150g, 200g and 250g.

[0447] If soybean C is introduced into a custom blend n The amount m n With these predetermined quantities M n y、M nIf one of yi+1… is the same, then the baking recipe can be directly used to determine the baking recipe of the blend.

[0448] If soybean C is introduced into a custom blend n The amount m n With these predetermined quantities M n If y is different, the control system can be configured to adapt the baking profile of the blend to the amount m to be used in the customized blend before determining the baking profile of the blend. n Type C n The beans, especially according to one of the following patterns.

[0449] In a second mode, based on the quantity m n The coffee beans introduced into the room are controlled by a system configured to present a quantity M of beans corresponding to a predetermined amount. n y and the amount m obtained in the blend n The minimum difference of the bean C n The baking recipe RM ny Choose from the series to determine the appropriate amount m to obtain from baking. n The type C of the identification n Bean roasting recipe Rm n .

[0450] Then, the appropriate amount m of the blend n Coffee C n Part of this baking recipe RM n y can be used to determine a baking recipe for a custom blend based on formula (I) or formula (II) above.

[0451] To illustrate the second mode, it is based on beans to be applied to different predetermined weights (such as 50g, 100g, 150g, 200g, and 250g). Figure 7 This formula series, if the amount of beans is m n If the input is 210g, then the processing unit 8 can operate to select a roasting recipe corresponding to a predetermined amount (200g) of beans, because the minimum difference between 210g and the five predetermined amounts 50g, 100g, 150g, 200g, and 250g is the difference between 210g and 200g.

[0452] In another third mode, based on the quantity m n The coffee beans introduced into the room are configured to determine the appropriate amount of m to obtain during roasting by means of the following method. n The type C of the identification n Bean roasting recipe Rm n :

[0453] - Identify in this series of baking recipes two predetermined amounts M suitable for baking two consecutive times. n y and M n Two roasting recipes for y+1 beans RM n y and RM n y+1, where the quantity m n Included in the two sequentially predetermined quantities M n y and M n Between y+1,

[0454] -Based on the two identified baking recipes RM n y and RM n y+1, as follows, determines the quantity m to be applied to the obtained quantity at each of the discrete successive times t1, t2... n Bean C n Temperature Tm n@t1 Tm n@t2 …:

[0455] Tm n@ti =TM n y @ti +[(TM n y+1@ti-TM n y@ti).E.(m n -M n y) / (M n y+1-M n y)]

[0456] Where E≤1.

[0457] Then, the appropriate amount m of the blend n Coffee C n Partial temperature Tm n@t1 Tm n@t2 …can be used to determine a baking recipe for a custom blend based on formula (I) or formula (II) above.

[0458] For example, based on Figure 7 If the obtained quantity m n If the weight is 160g, then type C is identified as corresponding to 150g and 200g respectively. n The coffee bean roasting recipes are R150 and R200.

[0459] In the second step, at discrete successive times t1, t2, ..., t6, the obtained quantity m is applied at each of the discrete successive times t1, t2, ..., t6. n Bean C n Temperature Tm n The following calculations are based on baking recipes R150 and R200:

[0460] Tm n@ti = T150 @ti + [(T200 @ti - T150 @ti )* E * (160 - 150) / (200 - 150)]

[0461] where E < 1.

[0462] This calculation is reproduced at each time t1 to t6, thus determining the full roasting recipe Rm n of the beans for the quantity m n .

[0463] The discrete successive times of the recipe RM n may be predefined to provide a final roasting recipe with enough points to be implemented by a roasting device. For example, the successive times can differ by about 20 to 40 seconds.

[0464] In the above formula, the coefficient E is generally experimentally fixed and can vary according to the roasting machine specifications (power, chamber size, type of heater...) and / or the type of beans.

[0465] In one embodiment, the coefficient E can be set only according to the roasting machine specifications.

[0466] In another embodiment, the coefficient E can be set according to the type of beans. In this case, the coefficient E can be set to:

[0467] - generally at a high level of definition of the beans, such as common botanical varieties of beans, for example Arabica or Robusta, for example, when roasting Arabica beans, the coefficient E A is provided, and when roasting Robusta beans, the coefficient E R , or generally from a source, for example Colombia (coefficient E c ), Ethiopia (coefficient E E )...

[0468] - or more precisely, by defining a corresponding coefficient E n specifically adapted to the type of beans C n , for each type of beans, the standard is more precise than the two general sources.

[0469] Based on the obtained type of beans introduced into the chamber (Arabica, Robusta or C n ), the control system is configured to access the coefficient En corresponding to the type of beans.

[0470] Preferably, the coefficient E is set according to the roasting machine specifications and the type of beans.

[0471] In the absence of information on the roaster or the bean type or the further use, by default the coefficient E is equal to 1.

[0472] In another step, the roasting recipe Rm n adapted to the blend of the quantity m n of coffee C n part of the newly determined roasting recipe Rm n may be used to determine the roasting recipe of the custom blend according to the above formula (I) or (II).

[0473] In another fourth mode, based on the quantity m n of coffee beans introduced into the chamber, the control system is configured to determine the roasting recipe Rm n adapted to roast the identified type C n of beans of the obtained quantity m n :

[0474] - identifying in the roasting recipe series two roasting recipes RM n y and RM n y+1 adapted respectively to roast the two successive predetermined quantities M n y and M n y+1, the quantity m n being comprised between said two successive predetermined quantities M n y and M n y+1,

[0475] - determining the temperature Tm n , Tm n … to be applied to the obtained quantity m n@t1 of beans at each of said discrete successive times t1, t2… according to said two identified roasting recipes RM n@t2 y and RM n y+1, as follows:

[0476] . If m n is closer to M n y, then Tm n @ti = TM n y@ti + [(TM n y+1@ti - TM n y@ti).E.(m n - M n y) / (M n y+1 - M n y)]

[0477] . If m n is closer to M n y+1, then Tm ny+1@ti-[(TM n y+1@ti-TM n y@ti).E.(M n y+1-m n ) / (M n y+1-M n y)]

[0478] where E < 1,

[0479] Then, the quantity m n of coffee C n at the temperature Tm n@t1 , Tm n@t2 … can be used to determine the roasting recipe of the custom blend according to the above formula (I) or formula (II).

[0480] For example, based on Figure 7 if the quantity n obtained is 160 g, the roasting recipes R150 and R200 of the coffee beans of type Cn corresponding respectively to 150 g and 200 g are identified. Then, since 160 g is close to 150 g, the temperature to be applied to the 160 g of beans C n at the temperature Tm n is calculated from these roasting recipes R150 and R200 as follows:

[0481] T160 @ti = T150 @ti + [(T200 @ti - T150 @ti )* E * (160 - 150) / (200 - 150)].

[0482] where E < 1.

[0483] However, if the quantity m n obtained is already 180 g, m n will be closer to 200 g and the temperature to be applied at ti will be T200 @ti - [(T200 @ti - T150 @ti )* E * (200 - 180) / (200 - 150)].

[0484] The coefficient E is defined in the same way as in the third mode.

[0485] In general, the recipe R A of the custom blend to be applied to the different coffee beans introduced into the chamber is determined according to the quantities m B , m 共混物 … and the different types of coffee beans CA , C B … of the roasting recipe RM A , RM B … The steps can use any of the different above-mentioned modes that enable to determine the roasting recipe Rm A , Rm B … of the different above-mentioned modes. In particular, different modes can be used for different coffees.

[0486] Figure 8 It is shown the use of a measuring device 3 to communicate to the processing unit of the control system the quantity of beans introduced into the roasting apparatus.

[0487] The measuring device 3 is connected to the processing unit 8 of the roasting apparatus 10.

[0488] When customizing a blend of coffee, different coffees are introduced into the chamber 1, which is positioned with respect to the measuring device 3. For example, if the measuring device is a scale, the chamber 1 can be positioned on the scale.

[0489] In step 1, a first quantity of coffee A is introduced into the chamber. The scale detects the introduction of beans and provides information to the control system 80 of the apparatus. The control system can be configured to display a message through the user interface 6 to require the operator to input the identification of the beans C A . In the operation of identification, the operator can input the type of beans (such as a SKU reference), a brand or a more general level description (such as Arabica green beans or Robusta pre-roasted beans).

[0490] Then or simultaneously, in step 2, the measuring device provides the quantity m A of beans C A present in the chamber. It is possible to have another step (not shown) in which the control system asks the operator to confirm whether the introduction of beans C A into the chamber is completed.

[0491] In step 3, the scale detects again the introduction of beans and provides information to the control system 80 of the apparatus, which implements the same steps 4 and 5 as in the previous steps 1 and 2, which require to identify the beans introduced (here C B ) and to access the measured quantity m B of said beans C B in the chamber.

[0492] In step 6, the chamber 1 is positioned within the apparatus 10, thus completing the steps of obtaining the identification and quantity of the different coffee beans portions of the customized blend.

[0493] An alternative implementation can be used: the measuring device can be part of the chamber, which does not require to take the chamber out of the apparatus.

[0494] Typically, the quantity measured is the weight of the beans. Alternatively, it can be the volume.

[0495] If the quantity provided by the measuring device is volume rather than weight, the weight can be indirectly derived from the average density of the coffee beans. Or, more preferably, the identification of the bean properties provides access to the precise density of the beans, thereby making it possible to calculate the weight of the beans introduced into the chamber.

[0496] Figure 9 A block diagram of an alternative embodiment of the control system 80 of the baking equipment 1 is shown.

[0497] In this embodiment, the control system is implemented through two processing units, one processing unit 8 being part of the baking equipment 1, and the other processing unit 81 being part of an external command device (such as a tablet or smartphone).

[0498] The processing unit 8 of the baking equipment can provide more than Figure 2 The processing unit shown has fewer functions and is essentially limited to the core functions of a baking apparatus that applies a defined recipe by controlling an airflow driver and a heater. The presence of a user interface can even be optional.

[0499] A defined roasting recipe for a new, customized blend can be provided via communication interface 11, which communicates with communication interface 111 of the processing unit 81 of an external device. The processing unit 81 is configured to receive input regarding the type and quantity of beans introduced into the roasting chamber via user interface 61 of the external device and / or via measuring device 3 and / or via code reader 71.

[0500] The processing unit 81 of the external device is configured to execute a program capable of determining the baking recipe of the blend. This program is stored in the memory unit 131 of the processing unit or can be accessed via the communication interface 111 of the remote server 15. Once the baking recipe of the blend is determined, it can be transmitted to the processing unit 8 of the baking equipment 1 for baking operations.

[0501] This invention provides the advantage of enabling the rapid and easy determination of a custom roasting recipe for a blend based on at least one existing recipe for each coffee bean portion in the blend. Once at least one roasting recipe for a type of bean is available, it becomes possible to use that existing roasting recipe to determine a roasting recipe for a blend containing said type of bean.

[0502] Another advantage is that, when the roasting recipe of an existing commercial blend of coffee beans is defined by the method, and it becomes impossible to purchase one type of bean of the blend for various reasons, it is possible to replace the type of bean by another one, and it is possible to quickly and automatically define a new roasting recipe of the blend based on the recipe of the new type of coffee bean and the recipes of the other types of beans already present in the blend.

[0503] While the application has been described with reference to the above-indicated embodiments, it will be understood that the application is not limited to these shown embodiments but is amenable to various changes and modifications without departing from the scope of the application as defined in the claims.

[0504] Various changes and modifications can be made to the application without departing from the scope of the application as defined in the claims. Moreover, for the specific features enumerated in the claims, if there are known equivalents, such equivalents are incorporated as if expressly set forth in the description.

[0505] As used in this specification and claims, the words "comprising" and "to comprise," and the like, do not exclude the presence of other elements or additional steps. In other words, these words do not have an exclusive or exhaustive meaning. The words "example" and "exemplary" are used herein to mean an instance of something or an example, and not an ideal instance or embodiment. Unless otherwise defined, all terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

[0506] List of references in the attached drawings :

[0507] Roasting apparatus 10

[0508] Chamber 1

[0509] Bottom opening 11

[0510] Top opening 12

[0511] Heating device 2

[0512] Airflow driver 21

[0513] Heater 22

[0514] Channel 23

[0515] Measuring device 3

[0516] Housing 4

[0517] Air outlet hole 41

[0518] Air inlet 42

[0519] Temperature probe 5

[0520] User interface 6, 61

[0521] Code reader 7, 71

[0522] Processing unit 8, 81

[0523] Control system 80

[0524] Power source 9, 91

[0525] Sensor 10

[0526] Communication interface 11, 111

[0527] Database 12

[0528] Memory unit 13, 131

[0529] Coffee beans 14

[0530] Server 15

Claims

1. A method for determining baking recipes R 共混物 The method, the baking recipe R 共混物 Coffee beans C used for roasting coffee beans introduced into the roasting equipment chamber A C B …custom blends, the baking recipe R 共混物 Provide the temperature T to be applied at discrete successive times t1, t2, ... @t1 T @t2 …The method includes the following steps: - for each type of coffee bean C comprised in the blend n at least the following is obtained: . the type C of coffee beans of the type n , and . the type of coffee beans C introduced into the chamber n the amount m n , and - based on the obtained type C n , at least access: . a roasting recipe RM for each of the different types of coffee beans C A , B … respectively A . The roasting recipe RM B …, each roasting recipe RM n is adapted to roast a predetermined amount M n of coffee beans of the same type C n and provides a temperature TM i to be applied respectively at discrete successive times t n@ti , and . the different types of coffee beans C used for the blend of the customisation A , C B … the temperature adaptation factor K A , K B …, and -Based on different coffee bean C n The amount obtained m n And accessible baking recipes RM n and temperature adaptation factor K n The roasting formula R is determined to be applied to the customized blend of coffee beans introduced into the room. 共混物 .

2. The method according to claim 1, wherein the roasting recipe R to be applied to the customized blend of coffee beans is determined by at least the following steps 共混物 : -For each type C n Choose or determine the roasting recipe for each coffee bean (Rm). n The baking recipe Rm n The amount m suitable for baking n The type C obtained n Coffee beans, the roasting recipe Rm n Provide them separately at time t i The applied temperature Tm n@ti ,as well as - according to the selected or determined roasting recipe Rm n and according to the accessible temperature adaptation factor K n , and based on the type C n of coffee beans introduced into said chamber n , the temperature T of the customized blend to be respectively applied to the coffee beans at each of the discrete successive times tl, t2... according to the following formula (I) 共混物 @ t1 , T 共混物 @ t2 ... where n corresponds to all types of coffee beans C present in the blend A to C N and f n represents the weight fraction of coffee beans of type C n in the customized blend of coffee beans.

3. The method according to claim 2, wherein: -In coffee bean C n The selected or determined baking recipe Rm n In at least two baking recipes, the baking recipes provide the baking process to be completed at discrete successive times t. i The applied temperature Tm n@ti The discrete successive time t i At least a portion of them are set differently, and -Based on each coffee bean C used in the customized blend n The selected or determined baking recipe Rm n The interpolated baking recipe Rm is determined by interpolating the curve of the accessible baking recipe. n The curves are such that all chosen or defined baking recipes provide the same discrete successive times t1, t2, ..., t... 最终 The applied temperature Tm n@t1 Tm n@t2 ..., Tm n@t final.

4. The method according to claim 2 or 3, comprising the steps of: - selecting or determining: . different identified types of roasting recipes Rm A , C B ,... C n ... for different types of coffee beans of different identified types of roasting recipes Rm A , Rm B ,... Rm n ..., each roasting recipe being adapted to roast a quantity m n of coffee beans of the same type C n and providing a temperature Tm i to be applied respectively at discrete successive times t 最终n up to a final time t n@ti , and in at least two of said roasting recipes Rm A , Rm B ,... Rm n ..., said final time t 最终n is set differently, and - accessing: . a time adaptation factor S for each type of coffee bean C A , C B ,... C n ... respectively A , S B ,... S n ... and - determining the roasting recipe R to be applied to the blend of coffee beans by implementing the following steps 共混物 : - based on the obtained baking recipe Rm A , Rm B ,... Rm n ..., . all coffee beans C of the customized blend are obtained n the final time t of the portion 最终y and . the final times t 最终y are sorted in ascending order from the lowest final time t 最终低 up to the highest final time t 最终高 , - for a time lower than or equal to the lowest final time t 最终低 the roasting recipe R to be applied to the blend of coffee beans introduced into the chamber is determined according to the formula (I) 共混物 , - for times higher than the minimum final time t 最终低 , by setting the temperature to be applied at the time t y of calculation, the roasting recipe R 共混物 to be applied to the blend of coffee beans introduced into said chamber is determined, * the calculated time t y Each time is calculated from each corresponding obtained final time t 最终y , from t 最终低 +1 until t 最终高 The calculation is done as follows: t y = t 最终y-1 + [(t 最终y - t 最终y-1 ) *∑(f n' * S n' )], where n' corresponds to coffee beans presenting a final time higher than or equal to t 最终y , *Until t 最终高-1 According to the presentation of t, which is higher than or equal to t 最终y All coffee beans at the final time C n' Baking recipe Rm n' According to the following formula (II), at the calculated time t y The temperature is determined at each time point in the data: * at t 最终高 place: . If only one coffee bean C z The presented roasting recipe presents a final time equal to t 最终高 The temperature of the blend is at the final time, the amount m z of coffee beans C z The temperature of the roasting recipe of the portion of coffee beans C 共混物@最终高 = Tm z@t最终z , or . If the roasting profiles presented by at least two coffee beans present a same final time equal to t 最终高 then the temperature of the blend is determined according to equation (II).

5. The method according to claim 4, comprising the steps of: - Select or specify the appropriate type C for each. A C B ...C n …the different types of coffee beans identified by the roasting recipe Rm A Rm B ...Rm n …each baking recipe is suitable for baking quantities of m n The same type C n Coffee beans and provide them separately at discrete successive times t i Until the final time t 最终n The applied temperature Tm n@ti And in the baking recipe Rm A Rm B ...Rm n In at least two baking recipes in …, the final time t 最终n They were set up differently, and - determining the roasting recipe R to be applied to the blend of coffee beans by implementing the following steps 共混物 : - based on the selected or determined roasting recipe Rm A , Rm B ,... Rm n ..., . all the coffee beans C of the blend for which the customization is obtained n the final time t of the portion 最终 n, and . identifying said lowest final time t 最终低 , - the roasting recipe R to be applied to the blend of coffee beans introduced into the chamber 共混物 limited to a time lower than the minimum final time t 最终低 and to a time lower than the maximum final time t - determining the roasting recipe R to be applied to the blend of coffee beans introduced into the chamber according to formula (I) 共混物 .

6. The method according to claim 4, comprising the steps of: - selecting or determining different identified types of said roasting recipes Rm A , Rm B ,... Rm n ... for different types C A , C B ,... of coffee beans respectively n , each roasting recipe being adapted to roast a quantity m n of coffee beans of the same type C n and providing a temperature Tm i to be applied respectively at discrete successive times t 最终n up to a final time t n@ti , and said final time t 最终n being set differently in at least two of said different roasting recipes Rm A , Rm B ,... Rm n ... - determining the roasting recipe R to be applied to the blend of coffee beans by implementing the following steps 共混物 : - based on the selected or determined roasting recipe Rm A , Rm B ,... Rm n ..., . all the coffee beans C of the blend for which the customization is obtained n the final time t of the portion 最终n and . identifying said lowest final time t 最终低 , - for a time lower than or equal to the minimum final time t 最终低 , the roasting recipe R to be applied to the blend of coffee beans introduced into said chamber is determined according to the formula (I) 共混物 , - for times higher than the minimum final time t 最终低 , by setting the temperature to be applied at each t 最终n , the roasting recipe R 共混物 to be applied to the blend of coffee beans introduced into the chamber is determined as follows: * until t 最终高-1 , according to the roasting recipe Rm 最终y of all the coffee beans C n' presenting a final time higher than or equal to t n' , the temperature is determined at each of the times t 最终n according to the following formula (II): * At t 最终高 place: . If only one coffee bean C z The presented roasting recipe presents a final time equal to t 最终高 The temperature of the blend at the final time is equal to the temperature of the coffee bean C z part of the roasting recipe: T z = Tm 共混物@最终高 , or z@t最终z ​ . If the roasting profiles presented by at least two coffee beans present the same final time equal to t 最终高 then the temperature of the blend is determined according to equation (II).

7. The method according to claim 4, comprising the steps of: - selecting or determining different identified types of said roasting recipes Rm A , Rm B ,... Rm n ... for different types C A , C B ,... of coffee beans respectively n , each roasting recipe being adapted to roast a quantity m n of coffee beans of the same type C n and providing a temperature Tm i to be applied respectively at discrete successive times t 最终n up to a final time t n@ti , and said final time t A being set differently in at least two of said different roasting recipes Rm B , Rm n ,... Rm 最终n ... - accessing a time adaptation factor S A , B , … S n … for each type of coffee beans C A , B , … S n … respectively, and - determining a roasting recipe R to be applied to the blend of coffee beans by implementing the following steps 共混物 : - based on the selected or determined roasting recipe Rm A , Rm B ,... Rm n ..., . all the coffee beans C of the blend for which the customization is obtained n the final time t of the portion 最终 n, and . identifying said lowest final time t 最终低 , - for a time lower than or equal to the lowest final time t 最终低 the roasting recipe R to be applied to the blend of coffee beans introduced into the chamber is determined according to the formula (I) 共混物 , - higher than said minimum final time t 最终低 : . All the coffee beans C of the blend are roasted according to the customisation n All the final times t of the part 最终n to calculate a time t 最终全局 : t 最终全局 =∑(f n* S n* t 最终n )] . the roasting recipe R to be applied to the blend of coffee beans introduced into the chamber 共混物 limiting the time t 最终全局 and . The roasting recipe R to be applied at the time t to the blend of coffee beans introduced into the chamber is determined according to the formula (I) 最终全局 . The roasting recipe R to be applied at the time t to the blend of coffee beans introduced into the chamber is determined according to the formula (I) 共混物 . The roasting recipe R to be applied at the time t to the blend of coffee beans introduced into the chamber is determined according to the formula (I) 8. The method according to claim 4, comprising the steps of: - for at least one coffee bean Cn, accessing a roasting recipe RM for the coffee bean n , said roasting recipe being adapted for roasting a predetermined amount M n of coffee beans, -For the at least one coffee bean C in the customized blend n Partially based on available baking recipes RM n Determine the appropriate amount m for baking n The type C that is identified n Coffee bean roasting recipe Rm n The baking recipe Rm n Provide them separately at time t i The applied temperature Tm n@ti The accessible baking recipe RM n Suitable for baking a predetermined amount M n Type C n The coffee beans are provided below, respectively, at discrete successive times t. i The applied temperature TM n@ti : If m n > M n , then Tm n@ti = TM n@ti + [TM n@ti .D.(m n - M n ) / M n ] (IIIa). If m n < M n , then Tm n@ti = TM n@ti - [TM n@ti .D.(M n - m n ) / M n ] (IIIb) where D is a coefficient set according to the roaster specifications and / or the type of coffee beans, and D < 1 - according to the determined roasting recipe Rm n the temperature T of the customized blend to be applied to the coffee beans at each of the discrete successive times t1, t2... is determined according to formula (I) or formula (II) 共混物 @t1, T 共混物 @t2...

9. The method according to claim 4, comprising the steps of: - for at least one type of coffee beans C n , access at least one series of roasting recipes (RM n 0, RM n 1,... RM n y,...), respectively adapted to roast different successive predetermined quantities (M n 0, M n 1,... M n y,...) of coffee beans of type C n , and access said predetermined quantities (M n 0, M n 1,... M n y,...), and - for said at least one coffee bean C of said custom blend n part, by selecting one of said roasting recipes of the at least one roasting recipe series accessible, determining a roasting recipe Rm adapted to roast the quantity m obtained n of the identified type C n of coffee beans n , The selection comprises identifying a roasting recipe adapted to roast a predetermined quantity M n of coffee beans presenting a quantity M n of coffee beans presenting a quantity M n of coffee beans presenting a quantity M n y, determining a temperature T to be applied to the customized blend of coffee beans at each of the discrete successive times tl, t2... according to the determined roasting recipe Rm 共混物 @ t1 , T 共混物 @ t2 ... according to formula (I) or (II).

10. The method according to claim 4, comprising the steps of: - for at least one type of coffee beans C n , access at least one series of roasting recipes (RM n 0, RM n 1,... RM n y), respectively adapted to roast different successive predetermined quantities (M n 0, M n 1,... M n y) of coffee beans of type C n , and access said predetermined quantities (M n 0, M n 1,... M n y), and - said at least one coffee bean C of said customised blend n Part, by determining the quantity m adapted to be roasted to obtain n said identified type C n said roasting recipe Rm for coffee beans of said identified type C n : . identifying in said at least one series of roasting recipes two accessible roasting recipes RM n y and M n y+1 of coffee beans respectively adapted to roast two successive predetermined quantities M n y and RM n y+1, wherein the quantity m n comprising between said two successive predetermined quantities M n y and M n y+1, . According to two identified roasting recipes RM n y and RM n y+1, providing temperatures TM n y@t1, TM n y@t2... and TM n y+1@t1, TM n y+1@t2 to be respectively applied at discrete successive times tl, t2... The roasting recipe is determined as follows for the temperature Tm n @tl, Tm n @t2... to be applied to the obtained quantity m n @tl, Tm @t2... of coffee beans at each of the discrete successive times tl, t2... Tm n @ti = TM n y@ti + [(TM n y+1@ti - TM n y@ti).E.(m n -M n y) / (M n y+1-M n y)](IV) wherein E is a coefficient set according to the roaster specifications and / or the type of coffee beans, and E < 1, - determining, according to the determined roasting recipe Rm n , a temperature T of the customized blend to be applied to the coffee beans at each of said discrete successive times tl, t2... 共 blend @ tl, T 共混物 @ t2... according to formula (I) or (II).

11. The method according to claim 4, comprising the steps of: - for at least one type of coffee beans C n , access at least one series of roasting recipes (RM n0 , RM n1 ...), respectively adapted to roast different successive predetermined quantities (M n0 , M n1 ...) of coffee beans of the type C n , and access said predetermined quantities (M n0 , M n1 ...), and - said at least one coffee bean C of said customised blend n part, by determining the quantity m adapted to be roasted to obtain n said identified type C n said roasting recipe Rm of coffee beans of said identified type C n : - identifying in said at least one series of roasting recipes two accessible roasting recipes RM n y and M n y+1 of coffee beans respectively adapted to the roasting of two successive predetermined quantities M n y and RM n y+1, wherein the quantity m n comprising between these two successive predetermined quantities M n y and M n y+1, - according to two identified roasting recipes RM n y and RM n y+1, providing temperatures TM n y@ti, TM n y@t2... and TM n y+1@ti, TM n y+1@t2... to be applied respectively at discrete successive times ti, t2... n to the obtained quantity m n@t1 of coffee beans at each of said discrete successive times ti, t2... n@t2 ... : If m n More close to M n y, then Tm n @ti = TM n y@ti + [(TM n y+1@ti - TM n y@ti).E.(m n -M n y) / (M n y+1-M n y)] If m n More close to M n y+1, Tm n @ti = TM n y+1@ti - [(TM n y+1@ti - TM n y@ti).E.(M n y+1-m n ) / (M n y+1-M n y] wherein E is a coefficient set according to the roaster specifications and / or the type of coffee beans, and E < 1, - determining, according to the determined roasting recipe Rm n , a temperature T of the customized blend to be applied to the coffee beans at each of the discrete successive times t1, t2... 共混物 t1 共混物 t2 … according to formula (I) or formula (II)​​​ 12. A roasting apparatus (10) for roasting coffee beans, the roasting apparatus comprising: - a chamber (1) for containing coffee beans, - a heating device (2) for heating coffee beans contained in the chamber, - a control system (80) operable to control the heating device and configured to apply a roasting recipe R 共混物 , said roasting recipe providing temperatures T 最终 , T @t1 , T @t2 ,..., T @t最终 to be respectively applied at discrete successive times t1, t2,..., tn, wherein, for a custom blend of coffee beans C A , C B introduced into the chamber, the control system is configured to determine the recipe R 共混物 for roasting the blend in the roasting apparatus according to the method of any one of claims 1 to 11.

13. A computer program product comprising instructions which, when executed by a computer, a processor or a control unit, cause the computer, the processor or the control unit to carry out the method according to any one of claims 1 to 11.

14. The computer program product according to claim 13, wherein the instructions are executed at least partially by a processing unit of a device external to the roasting apparatus for roasting coffee beans.

15. A computer-readable storage medium comprising instructions which, when executed by a computer, a processor or a control unit, cause the computer, the processor or the control unit to carry out the method according to any one of claims 1 to 11.

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