Baking methods

Abstract

This invention relates to a method for roasting coffee beans using a roasting apparatus (X), the roasting apparatus including a control system (80) configured to control a heating device (2) and reproduce a roasting recipe, the control being based on a temperature T measured by at least one temperature probe (5). reg To implement feedback loop adjustment, wherein the feedback loop adjustment is adjusted before roasting coffee beans by reproducing a coffee bean roasting recipe defined by a specific master roasting equipment (M), the adjustment operation including the step of applying a predetermined correction KC to the feedback loop adjustment.

Description

Technical Field

[0001] This invention relates to coffee bean roasting equipment and methods for calibrating such equipment. Background Technology

[0002] The roasting of coffee beans involves introducing the coffee beans into a roasting chamber and applying heat to the beans.

[0003] Typically, roasting equipment includes a chamber for holding coffee beans, a heating element for heating the air supplied to the chamber, a temperature probe for regulating the temperature supplied by the heating element, and a controller that operates in communication with the temperature probe and the heating element. The controller operates to activate and deactivate the heating element. The controller stores a predefined roasting composition, including multiple data points corresponding to specific times and temperatures. The controller operates periodically to read roasting control signal values, correlate these values ​​with the roasting composition, and control the operation of the heating element to maintain the coffee bean temperature according to the roasting composition.

[0004] In practice, the controller implements feedback loop regulation based on the temperature measured by at least one temperature probe. Feedback loop regulation, such as that described in US2006 / 266229 or Publication XP055725065, can be implemented.

[0005] This predefined roasting composition is typically limited to a specific type of coffee bean and is defined by coffee experts. It is designed to provide the optimal roast for that type of coffee bean. Reproducing this roasting composition is a guarantee of no bean waste and that coffee prepared with these beans will have the best flavor. Usually, this predefined roasting composition is defined by coffee experts using specific roasting equipment under specific conditions.

[0006] Furthermore, when selling a single type of bean continuously, it is expected that, based on a predefined roasting composition, any roasting equipment will always be able to roast that type of bean and will consistently produce the same final roasted beans. Therefore, if a new batch of this type of coffee bean is ordered and roasted, the roasting equipment using the same roasting composition must always reproduce the same final roasted beans.

[0007] For two reasons, it can be difficult to consistently reproduce the predefined roasting composition of specific coffee beans in different roasting equipment.

[0008] The roasting composition or recipe was originally defined by coffee experts for a specific type of bean using specific roasting equipment under specific conditions.

[0009] When reproducing this roasting composition for the same type of beans in other roasting equipment, several operating conditions may differ:

[0010] - Roasting equipment can vary slightly. For example, even if roasting equipment is sold with the same reference, different batches may be produced under the same reference, and each batch may include different internal components assembled in a different way than other batches. These differences can directly affect how the beans are roasted.

[0011] - The type of beans can vary slightly. For example, the beans may have been stored under various conditions and their moisture content may have changed, or the pretreatment of the beans may have been altered.

[0012] - The amount of beans used during the roasting process can vary.

[0013] - The environmental conditions used during the initial definition of the calcination composition may differ from those used during the reproduction, such as ambient temperature, ambient pressure, ambient humidity, and altitude.

[0014] All these differences affect the more or less consistent reproduction of the roasting composition. These differences can vary with the number of days depending on the weather, with the amount of beans to be roasted, and based on the availability of new beans...

[0015] The purpose of this invention is to provide a solution to the problem of consistently roasting the same type of beans with the same roasting composition in different roasting equipment and under different conditions. Summary of the Invention

[0016] In a first aspect of the invention, a method for roasting coffee beans using roasting equipment (X) is provided, the roasting equipment comprising:

[0017] - A chamber used to store coffee beans.

[0018] - A heating device configured to supply a flow of hot air into the chamber.

[0019] - At least one temperature probe for measuring the temperature of the air supplied by the heating device.

[0020] - A control system configured to control the heating device and to reproduce a baking recipe, which represents the baking process to be carried out at discrete successive times t. i The applied temperature, the control of the heating device is based on a temperature T measured by at least one temperature probe. reg To implement feedback loop regulation, wherein the coffee bean roasting recipe R is reproduced. set Before performing the new operation of roasting coffee beans using roasting equipment (X), the roasting recipe R... set Provide at least one point set (T) set@ti；ti The at least one point set is defined by a specific master baking device (M), and the feedback loop is adjusted.

[0021] The adjustment operation includes the following steps:

[0022] -Conditions for supplying new baking operations C i At least one of the conditions,

[0023] - Each supply condition of the new baking operation C i The baking recipe R was originally defined using the specific main baking equipment (M). set The corresponding reference condition C applied during the period iRef For comparison,

[0024] -If the supply conditions C in the new baking operation i With corresponding reference condition C iRef If a difference is identified between them, then:

[0025] - Based on the identified differences, access properties specific to the baking conditions and related to C. i-ref The corresponding pre-correction K for the difference Ci ,as well as

[0026] -The corresponding predetermined correction K Ci

[0027] The temperature T applied directly or indirectly to the baking recipe to be reproduced by the baking equipment (X). set@ti At least one temperature in it.

[0028] The method involves roasting coffee beans in a coffee bean roasting apparatus (X) to ensure consistency when reproducing a coffee bean roasting recipe defined using a specific master roasting apparatus (M). Typically, the coffee bean roasting recipe R defined using the specific master roasting apparatus (M) is... set It is suitable for baking a pre-order quantity M n The same type C n The beans and provide the discrete successive times t respectively. i Application Temperature™ n @t i RM baking recipe n .

[0029] Typically, a roasting recipe is defined by a coffee expert operating a specific roasting equipment under specific conditions for a specific type of coffee bean (or a specific blend of different beans). (For example, a roasting recipe is usually defined with a specific amount of beans at specific ambient temperature and humidity, and the beans exhibit a specific moisture content.) This type of roasting equipment, for which the expert has defined the roasting recipe, is called the main roasting equipment.

[0030] The method aims to enable the consistent reproduction of a coffee bean roasting recipe defined by a specific master roasting equipment (M) with other equipment (X) that typically manufactures a copy of the specific master roasting equipment (M).

[0031] The method is applied to a coffee bean roasting equipment, which includes at least: a chamber for containing coffee beans, a heating device, and at least one temperature probe for adjusting the temperature supplied by the heating device and the control system.

[0032] The method can be applied to any type of baking equipment, such as those described above.

[0033] The chamber is designed to contain coffee beans during the roasting process. Inside the chamber, the coffee beans are heated and preferably mixed to ensure that the heating through the beans is uniform.

[0034] Mixing can be achieved mechanically using a fluidized bed of hot air, stirring blades, or a rotating drum.

[0035] Preferably, the roasting equipment 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.

[0036] Alternatively, the roasting equipment may be a chamber in which coffee beans are tumbled in a heated environment. The chamber may consist of a cylinder that rotates along a horizontal axis, or it may include stirring blades to tumble the coffee beans in a heated environment.

[0037] The chamber typically includes an outlet from which fumes and bran generated during the baking process can be discharged.

[0038] The heating device heats the air supplied to the chamber in order to heat the coffee beans contained within the chamber.

[0039] Preferably, the heating device is configured to generate a flow of hot air, which is directed to coffee beans housed in a chamber to heat the beans. Typically, the heating device includes at least an air drive and a heater for heating the air flow generated by the air drive.

[0040] Heating devices may include burners (meaning combustion) fed by natural gas, liquefied petroleum gas (LPG), or even wood. Alternatively, heating devices may include resistors, ceramic heaters, halogen sources, infrared sources, and / or microwave sources.

[0041] Preferably, the heating device is electric, so that the air pollutants generated during roasting are those produced solely by the heating of the coffee beans themselves, rather than by the combustion of gases that occur when the heating source is a gas burner using natural gas, propane, liquefied petroleum gas (LPG), or even wood.

[0042] The apparatus includes at least one temperature probe for regulating the temperature supplied by the heating unit. The temperature measured by this probe is used as input data for the control system in the feedback loop control. Preferably, this temperature probe is positioned outside the chamber, meaning it does not come into contact with the coffee beans during the roasting operation. Preferably, this first probe is positioned inside the apparatus to measure the temperature of the hot air supplied to the chamber, which is typically located between the heating unit and the chamber.

[0043] To improve the accuracy of measurements of the hot air supplied to the chamber, the device may include at least two temperature probes. These probes may be positioned in a duct configured to drive the flow of hot air from the heating element to the chamber, preferably in a local lateral contraction of the duct, with each probe positioned at a different radial location within the local lateral contraction.

[0044] Optionally, the device may include another probe located downstream of the chamber. However, this location downstream of the probe is less desirable due to contact with the baking operation of the smoke emission, resulting in contamination and affecting the accuracy of temperature measurement.

[0045] More preferably, the temperature probe can be positioned inside the room.

[0046] The equipment's control system is operable to control the heating device to reproduce a baking recipe, which provides at least one point set (T). @ti；ti The at least one set of points represents the points to be distributed at discrete successive times t. i The applied temperature. This control of the heating device is based on the implementation of feedback loop regulation, which is based on the temperature T measured by at least one temperature probe in the feedback loop control. reg Feedback loop regulation typically involves adjusting the measured temperature T... reg The temperature T to be applied is compared with the temperature, and then based on the comparison, the heating device is controlled according to predefined rules. This feedback loop regulation is well known in the prior art.

[0047] If the device includes more than one probe, the control system can use the average value of the measurements from all said probes as the temperature T in the feedback loop regulation. reg .

[0048] Before roasting coffee beans by reproducing a coffee bean roasting recipe defined by a specific master roasting equipment (M), the feedback loop is adjusted.

[0049] This adjustment includes the current conditions C for supplying the new baking operation. i The first step is based on at least one current condition. These conditions relate to a specific state in which the baking operation will occur. Depending on the baking equipment, these conditions may involve at least one condition, such as:

[0050] - External environmental conditions, such as: ambient temperature (C) temp ), ambient humidity (C) humid ), pressure (C) press ), altitude (C) alt ),

[0051] - The type of baking equipment used is particularly defined by its internal components and the components of those components. This type can be determined by the manufacturing series reference (C). 系列 ) Identification.

[0052] - If the heating device is electric, then the type, frequency, or voltage of the power source (C) is relevant. 功 Rate),

[0053] -If the heating device is powered by at least one gas burner, then the gas supply parameters (C) are relevant. 气体 Characteristics of the coffee beans to be roasted, such as the type of gas used, the pressure of the gas used, and / or the flow rate of the gas used, including the amount of coffee beans used (m, Cm) and the moisture content of the coffee beans (C). moist The characteristics of coffee bean types vary, such as (for example) density (C) which can vary with the seasons. 豆 (Class attributes),

[0054] - Desired aroma characteristics, such as roast level. This is supplied when an operator wishes to modify the typical aroma characteristics provided by roasting a particular type of coffee bean by reproducing a coffee bean roasting recipe defined with a specific master roasting equipment (M). The operator may want to obtain roasted beans with lighter or stronger aroma characteristics and is provided with the ability to modify this characteristic of the roasted beans.

[0055] At least one of these conditions can be provided by the operator through the user interface of the baking equipment, thereby presenting all or some of these conditions.

[0056] Alternatively, some of these conditions can be automatically supplied to the control system.

[0057] - The type of baking equipment can be stored in the memory of the control system.

[0058] - The type of power source can be stored in the memory of the control system.

[0059] - Atmospheric conditions can be read from sensors that are part of the baking equipment or located on its exterior.

[0060] The characteristics of the coffee beans to be roasted may involve differences from the conditions used during a roasting recipe that defines the beans using a specific master roasting equipment. Typically, a coffee bean roasting recipe defined using a specific master roasting equipment (M) is suitable for roasting a predetermined quantity M. n Same type of coffee n The beans and provide the discrete successive times t respectively. i Application Temperature™ n @t i RM baking recipe n .

[0061] Therefore, compared with the limited baking recipe RM n Compared to the amount used, if the operator modifies the amount of beans, the operation can be adjusted.

[0062] The quantity m of each type of coffee bean in the introduction chamber can be obtained:

[0063] - From the operator. In this case, the device may include a user interface to allow the user to input the amount of beans she / he is introducing into the container. This amount can be input via the interface of a mobile device configured to communicate with the device's control system.

[0064] or

[0065] - A measuring device connected to the equipment's control system. In this case, the measurement of the amount of beans, m, can be automatically provided to the equipment's control system.

[0066] In addition, the beans to be roasted are submitted to various pre-processing steps before roasting. The simplest pre-processing for green beans, and an additional pre-processing step, is partial pre-roasting, which is done by heating green coffee beans and stopping the heating process before the first crack ends. These partially pre-roasted beans can be pre-roasted to varying degrees, directly affecting their moisture content. While green beans can have a moisture content of about 10% to 12% by weight, partially pre-roasted beans can have a moisture content of about 3% to 5% by weight. These values ​​reflect the moisture content after pre-processing (that is, when the beans are packaged in containers for transport from the factory to the operator). These values ​​can vary along the shelf life of the beans depending on storage conditions (such as the tightness of the container), environmental storage conditions (in terms of temperature, cold or hot climate). Furthermore, for a certain type of coffee bean... n For various reasons (seasonality, new suppliers, new pretreatment), the normal moisture content at the plant outlet can change temporarily.

[0067] This means changes in the moisture content of the beans and the ability to reproduce the roasting recipe RM of the coffee beans using roasting equipment X. nCome roast coffee beans Coffee n It can deviate from the usual and expected roasting because the moisture content of the beans is higher or lower than the reference conditions.

[0068] Before the beans are introduced into the roasting equipment X, the moisture content of the beans can be sensed by a device equipped with a moisture content sensor before the roasting operation is initiated.

[0069] Alternatively, moisture content can be predicted based on the original moisture content of the beans at the factory's export point and other storage conditions (such as storage period, type of storage container, and / or storage location).

[0070] In one implementation, information about the original moisture content of the beans and the evolution of said moisture content over time can be provided directly or indirectly from the bean container itself.

[0071] In the most direct way, the container can present information about how moisture content changes over time, such as providing an indication of moisture content by age. This content can be supplied to the control system manually or indirectly via coded readings, with the code providing this piece of information.

[0072] Alternatively, the moisture content can be derived from a bean reference, which can be entered manually or read automatically, for example, using a code reader. This reference, associated with the reading date, can be provided indirectly by referring to a lookup table or by connecting rules for this type of bean, the type of container, and the storage time of the moisture content at the roasting date.

[0073] Furthermore, as mentioned above, due to variations in farmer supply, seasonality, and pre-treatment variations such as drying, washing, or unwashing, factories can produce coffee beans (Cn) with properties different from their moisture content. Although the produced beans are close to the original beans, the roasting recipe defined by the main roasting equipment may lack consistency compared to the beans expected to be conventionally roasted.

[0074] Another condition may involve the characteristics of the aroma profile desired by the operator. As previously mentioned, the roasting recipe is defined by coffee experts who define the aroma profile of the roasted beans based on their own flavor, or reflects the aroma of a particular company's product or serves as a sensory target. The operator of the roasting equipment may wish to adjust the aroma profile. Typically, this characteristic refers to the degree of roasting of the beans produced by the temperature recipe applied to the beans.

[0075] Then, in a further step of the adjustment operation, each of the supply baking conditions C is compared with the corresponding reference condition Ci-ref that has been applied during the baking recipe defined with a specific master baking equipment (M).

[0076] Then, if a supply condition C is provided in the new baking operation i Corresponding reference conditions C for use with the same specific main baking equipment (M) iRef If a difference is identified, then based on the identified difference, the control system is configured to access properties specific to the baking conditions and related to C. iRef The difference and the corresponding predetermined correction K of the identified difference Ci .

[0077] Therefore, the correction varies according to the following:

[0078] - Properties under different conditions; and

[0079] - Corresponding reference condition C for use with the same specific main baking equipment iRef The level of difference.

[0080] Each correction applies to specific conditions and specific differences.

[0081] Correction K Ci It can be stored in a database or memory accessible to the device's control system.

[0082] If we consider several baking conditions C i Upon detecting the difference, the control system is configured to access C specific to each baking condition. i Each predetermined correction K Ci Each baking condition corresponds to a specific reference condition C used with the same master baking equipment. iRef different.

[0083] These corrections K Ci Typically, this is predetermined by performing a baking operation on a specific master baking apparatus (M) while applying specific differences to reference conditions.

[0084] Finally, the corresponding predetermined correction K specific to the baking conditions. Ci It is used for feedback loop regulation.

[0085] Preferably, this correction K Ci The temperature T directly applied to the baking recipe to be reproduced by the baking equipment (X) set@ti At least one temperature in it.

[0086] Alternatively, in a so-called "indirect" manner, this correction can be applied to the temperature T measured by the temperature probe (5) of the baking equipment (X). reg .

[0087] Therefore, the method enables the correction of the target temperature to be reproduced in the feedback loop regulation, thereby taking into account the specific differences from the conditions used during the establishment of the baking composition using the main baking equipment.

[0088] Depending on the type of correction, the feedback loop can be adjusted:

[0089] - During installation, for example, adjustments should be made for the type of baking equipment used, the power source, and / or the aroma characteristics desired by the operator.

[0090] - Periodically, for example, for adjustments corresponding to external environmental conditions (based on the season, based on updates to baking equipment), and / or

[0091] - Before each roasting operation, for example, for adjustments to the amount of beans and the moisture content of the beans.

[0092] In baking methods and specific conditions C i In certain implementations, the feedback loop regulation can be adjusted before and during new operations involving roasting coffee beans.

[0093] According to this implementation plan, during the new operation of roasting coffee beans using roasting equipment (X), the conditions C of the new roasting operation are monitored. i At least one of the conditions, preferably external environmental conditions, such as temperature and / or pressure, and

[0094] If at least one of the monitoring conditions C i If changes are made during the new coffee bean roasting process, the adjustment steps must be implemented again.

[0095] Specifically, the following steps are implemented:

[0096] - Monitoring new changes in new baking operations C i Compared with the original baking recipe R defined by the main baking equipment (M) used. set The corresponding reference condition C applied during the period i-ref For comparison,

[0097] -If the supply conditions C in the new baking operation i With corresponding reference condition C iRef If a difference is identified between them, then:

[0098] - Based on the identified differences, access properties specific to the baking conditions and related to C. iRef The corresponding pre-correction K for the difference Ci ,as well as

[0099] -The corresponding predetermined correction K Ci t is the temperature T applied directly or indirectly to the baking recipe to be reproduced by the baking equipment (X). set@ti At least one temperature in it.

[0100] For example, this particular implementation can be applied to baking equipment that is affected by changes in ambient temperature, if the equipment is located in a large number of rooms or a factory and the temperature can change rapidly when the doors are opened to the outside. Similarly, if the baking equipment is placed in a room under pressure due to room air conditioning, the oxygen supply to the gas burner can be directly affected by prolonged door openings.

[0101] Depending on the type of conditions and the differences between the master equipment M and the baking equipment X, the correction can be a multiplication factor, a combination of a multiplication factor and an offset, a correction based on a polynomial formula, a correction based on a logarithmic formula, or an offset-only correction. Typically, the correction can be determined using well-known mathematical regression methods to establish the new temperature and T to be applied. set@ti The relationship between them.

[0102] According to a preferred embodiment, a baking condition C is specifically applied to feedback loop regulation. i Pre-correction K Ci From coefficient a ci Limited, and

[0103] The correction is applied to the temperature T provided by the baking recipe to be reproduced. set The correction includes using a in the feedback loop adjustment. ci T set Change T set ,

[0104] or

[0105] The correction is applied to the temperature T measured by at least one temperature probe. reg The correction includes replacing T with the following formula: reg ,

[0106]

[0107] In the feedback loop adjustment, aci is a predetermined factor specifically determined for the condition C and the identified difference, or is equal to 1 by default.

[0108] If the control system cannot access the corresponding predetermined calibration (e.g., because the calibration involves a new type of bean, because the difference from the reference conditions is outside the scheduling conditions, because the operator decides to activate the adjustment operation for at least one of the cases (the user interface of the roasting equipment may have a settings page that is accessible to the operator and allows the operator to configure or not configure the calibration list by default) or because at least one of the cases cannot be supplied (damaged sensor, unavailable condition, unreadable code on the package (corrupted code or code reader not working)), the default value can be used.

[0109] In one mode, if the control system is configured to check whether each condition differs from a reference condition, then a default value can be applied whenever there is no difference from the reference condition.

[0110] Using this preferred embodiment, the adjustment operation may include the following steps:

[0111] -Supply of several specific baking conditions C i ,

[0112] -Specific baking conditions C i Each specific baking condition is compared with the corresponding reference conditions used during the baking recipe defined using the specific master baking equipment (M).

[0113] -If for a specific baking condition C i If more than one specific baking condition is specified, and a difference is identified between the specific baking condition and the corresponding reference condition, then:

[0114] - Based on each identified difference, access baking condition-specific C i The corresponding predetermined correction K Ci ,

[0115] -Based on the corresponding predetermined correction K Ci The selection of , whereby the correction K is applied to the feedback loop regulation, is defined by a coefficient A, where A = π. i a Ci .

[0116] Using this preferred embodiment, the coffee beans can be a blend of at least two different coffee beans (coffee A, coffee B, ..., coffee N) introduced into the chamber, and

[0117] The control system can be configured to obtain at least the type of coffee bean n and the amount m of the type of coffee bean n in the introduction chamber for each type of coffee bean n included in the blend. n ,and

[0118] If, for at least one type of coffee n portion of the blend, under specific roasting conditions C related to the characteristics of said coffee n... coffee i Corresponding reference conditions C for roasting related to the characteristics of the coffee n. coffeei Ref At least one difference was identified between them.

[0119] Then the global coefficient a of the blend-specific roasting condition Ccccci can be calculated. C coffee i blend The global coefficients are calculated as follows:

[0120]

[0121] Where n corresponds to all types of coffee beans present in the blend. A To C N , and f n This indicates that in a blend of coffee beans, type C... n The weight fraction of the coffee beans.

[0122] This situation corresponds to the case where a specific blend of different coffees can be roasted. The blend is defined by the type of coffee and the amount of said coffee present in the blend. The roasting formula of the blend is defined by a main roasting equipment. If these blends are not sold in this way but are prepared by an operator just before the roasting operation by manually measuring the amount of each type of bean according to a predefined formula of the blend, then the characteristics of at least some bean portions of the blend may differ from those characteristics during the roasting process defined by the main roasting equipment. For example, one or more beans may exhibit different moisture contents due to their specific shelf life or storage conditions. In this case, a moisture content-specific correction must be applied in the calibration. Because of the fact that a bean represents a specific portion of a bean, a moisture content-specific global correction is calculated for the blend, and this moisture content-specific global correction is then applied to feedback loop adjustments, utilizing other corrections either individually when the global correction is only for different conditions or when other different conditions occur.

[0123] In a specific mode of the above preferred implementation scheme, a baking condition C is specifically applied to feedback loop regulation. i Pre-correction K Ci It can be determined by the additional coefficient b ci Limited, and

[0124] The correction can be applied to the temperature T provided by the baking recipe to be reproduced. set The correction includes using a in the feedback loop adjustment. ci T set +b ci Replace T set ,

[0125] or

[0126] The correction can be applied to the temperature T measured by at least one temperature probe. reg The correction includes using in the feedback loop adjustment Replace T reg ,

[0127] Where bci is for the condition C i The pre-determined offset is either specifically set to zero based on the identified differences or is equal to 0 by default.

[0128] Using a previously specific pattern, adjusting the operation may include the following steps:

[0129] -Supply of several specific baking conditions C i ,

[0130] -Specific baking conditions C i Each specific baking condition is compared with the corresponding reference conditions used during the baking recipe defined using the specific master baking equipment (M).

[0131] -If for a specific baking condition C i If more than one specific baking condition is specified, and a difference is identified between the specific baking condition and the corresponding reference condition, then:

[0132] - Based on each identified difference, access condition-specific C i The corresponding predetermined correction K Ci And the identified baking differences,

[0133] -Based on the corresponding predetermined correction K Ci The correction K is applied to the feedback loop regulation, and the correction K is defined by two values ​​(A, B), where:

[0134] A = ∏ i a Ci

[0135] and

[0136] B = ∑ i b Ci .

[0137] Using the preferred implementation scheme, under the constraint of correction K Ci coefficient a ci and optional b ci In this context, at least one of the coefficients can change over time during the reproduction of the baking recipe.

[0138] Specifically, these values ​​can be constant over different time intervals.

[0139] Similarly, in this preferred embodiment, when the correction K is defined... Ci coefficient a ci and optional b ci In this context, at least one of the coefficients can vary with temperature during the reproduction of the baking recipe.

[0140] As mentioned above, other types of corrections can be implemented, such as quadratic polynomial functions: in this case, a condition C specific to the new baking operation. i Pre-correction K Ci From coefficient D ci、A ci and B ci Limited, and

[0141] The coefficient is applied directly to the temperature T provided by the baking recipe, which is defined and reproduced using a specific master baking equipment (M). set The correction includes using D in the feedback loop adjustment. ci T set 2 +A ci T set +B ci Replace T set ,

[0142] Where Dci is for the condition C i The pre-determined factor, or the default value, is set to 0 based on the identified differences.

[0143] Where Aci is for the condition C i The pre-determined factor, or default value equal to 1, is specifically set to account for the differences identified.

[0144] Where Bci is for the condition C i The difference is determined by a pre-defined factor or is equal to 0 by default.

[0145] Preferably, in the baking apparatus, at least one temperature probe is positioned outside the chamber, and each predetermined correction for a baking condition and an identified difference is predetermined by the following:

[0146] a0 - Apply specific differences in conditions to the main baking equipment M without modifying other reference conditions.

[0147] a- Introduce at least one temporary temperature probe inside the chamber of the main baking equipment M.

[0148] b - Control the heating device to reproduce the preset curve R set The preset curve provides a series of points (T) set@ti；ti This series of points represents the points to be set at preset successive times t1, t2, ..., tc. 最终 The temperature of the application T set@t1 、T set@t2 ... T set@t最终 The control is based on a temperature T measured by a temperature probe. reg ,

[0149] c- In reproducing the preset curve R set During this period, the temperature T inside the room was measured over time at a temporary temperature probe (3). cal This allows for the determination of at least one point set (T)cal@ti；ti ),

[0150] d- will occur at least at time t i The measured temperature T cal@ti Compared with the predetermined reference curve R obtained from the main baking equipment (M) in use ref The same time t i Temperature T ref@ti For comparison, the reference curve R ref T represents the temperature T measured in the chamber of a specific main equipment (M) under reference conditions. ref Simultaneously, the heating device of the main equipment is controlled to reproduce the preset curve R. set Based on the comparison, corrections specific to the baking conditions and the differences are determined.

[0151] In one particular embodiment, the heating device may include an airflow driver, and the control system is operable to control the airflow driver and can be configured to apply a baking recipe (R). Flow-set This baking recipe provides the airflow rate F to be applied at discrete successive times t1, t2... @t1 F @t2 ...the setting value (F) @ti；ti ),

[0152] The adjustment process may include the following steps:

[0153] If the supply conditions C in the new baking operation i With corresponding reference condition C iRef If a difference is identified between them, then:

[0154] - Based on the identified differences, access properties specific to the baking conditions and related to C. iRef The corresponding pre-correction K for the difference Flow Ci ,as well as

[0155] -The corresponding predetermined correction K Flow Ci The airflow F applied directly or indirectly to the baking recipe to be reproduced by the baking equipment (X). set@ti At least one airflow rate.

[0156] In this implementation, the general principles described above for baking recipes based on temperature varying over time are applied in a similar manner to baking recipes based on flow rates varying over time.

[0157] The principle can be applied to baking recipes based on temperature that varies over time and / or based on flow rate that varies over time.

[0158] In a second aspect, a baking apparatus is provided, the baking apparatus comprising:

[0159] - A chamber used to store coffee beans.

[0160] - A heating device configured to supply hot air to the chamber.

[0161] - At least one temperature probe for measuring the temperature of air supplied by the heating device, preferably the at least one temperature probe is located outside the room.

[0162] - A control system configured to control the heating device and to reproduce a baking recipe, the baking recipe providing at least one point set (T @ti；ti The at least one set of points represents the points to be distributed at discrete successive times t. i The applied temperature, the control of the heating device is based on a temperature T measured by at least one temperature probe. reg To implement feedback loop regulation,

[0163] The control system is operable to implement methods such as those described above.

[0164] In this specification, the terms curve, composition, or formulation may be used interchangeably and define at least one set of discrete points (T). @ti；ti The at least one set of discrete points represents the discrete successive times t. i The temperature of the application T @ti .

[0165] The foregoing aspects of the invention can be combined in any suitable manner. Furthermore, various features herein can be combined with one or more of the foregoing aspects to provide combinations other than those specifically shown and described. Further objects and advantageous features of the invention will become apparent from the claims, detailed descriptions, and accompanying drawings. Attached Figure Description

[0166] Specific embodiments of the present invention will now be further described by way of example with reference to the following accompanying drawings.

[0167] - Figure 1 This is a schematic diagram of a baking apparatus capable of implementing the method of the present invention.

[0168] - Figure 2A It shows that according to Figure 1 A block diagram of the control system of the equipment.

[0169] - Figure 2B The feedback loop for temperature regulation is shown.

[0170] - Figure 3 It shows that according to Figure 1 Implementation of the method in the device,

[0171] - Figures 4A to 4D This illustrates a method for pre-determining the calibration Kc corresponding to the type of baking equipment.

[0172] - Figure 5 The method of pre-determining the correction Kc corresponding to the ambient temperature is shown. Detailed Implementation

[0173] Baking equipment

[0174] Figure 1 An exemplary side view of the roasting apparatus 10 is shown. Functionally, the roasting apparatus 10 is operable to roast coffee beans held in the chamber 1 by means of a flow of hot air introduced into the chamber. At the first level, the apparatus includes: a housing 4, a roasting unit, and a control system 80. These components will now be described in sequence.

[0175] Baking unit of baking equipment

[0176] The roasting unit is operable to receive and roast coffee beans.

[0177] The baking unit typically includes a chamber 1 and a heating device 2 at the second level of the baking equipment 10, and these components will be described in sequence.

[0178] Chamber 1 is configured to receive and hold coffee beans introduced by the operator. In a preferred embodiment, chamber 1 is removable from housing 4. The chamber can be placed next to the roasting equipment.

[0179] - Used to introduce or remove coffee beans, or

[0180] - Used for cleaning and maintaining the room after removing coffee beans, or

[0181] -Vertical housing component 43 for the rear of the cleaning chamber.

[0182] The bottom opening 11 of the chamber is configured to allow air to pass through; specifically, it may include a perforated plate on which a bean may be placed and through which air may flow upward. The chamber 1 includes a handle to allow a user to remove the chamber from the housing and hold it outside the housing.

[0183] The bran collector 15 is in fluid communication with the chamber outlet 12 via a smoke conduit 14 that receives bran. The bran is gradually separated from the beans and, due to their light density, is blown into the bran collector by smoke.

[0184] The heating device 2 includes an airflow driver 21 and a heater 22.

[0185] Airflow actuator 21 is operable to generate an airflow (dashed arrow) in the direction of the bottom 11 of the chamber. The generated airflow is configured to heat the beans and stir and lift them. Thus, the beans are heated evenly. Specifically, the airflow actuator can be a fan powered by a motor. Air inlet 42 can be located within the base of the housing to deliver air into the interior of the housing, and the airflow actuator, as shown by the dashed arrow, blows this air upward through channel 23 to air outlet port 41 in the direction of chamber 1.

[0186] Heater 22 is operable to heat the airflow generated by airflow driver 21. In a particularly illustrated embodiment, the heater is a resistor positioned between fan 21 and bottom opening 11 of the chamber, resulting in the airflow being heated to heat and lift the bean before entering chamber 1. Other types of heaters can be used, such as resistors, ceramic heaters, halogen sources, infrared sources, and / or microwave sources.

[0187] The heater 22 and / or the airflow driver 21 are operable to apply a roasting profile to the beans, which is defined as a temperature-time curve.

[0188] When the chamber is installed into the housing, the bottom of the chamber is tightly connected to the air outlet hole 41 to prevent the flow of hot air from leaking at the connection.

[0189] The top opening 12 of the chamber is connected to a smoke and particulate exhaust device (not shown).

[0190] Although the invention is described in the context of a baking machine implementing a hot air fluidized bed, the invention is not limited to this particular type of baking equipment. Cylinder baking machines and other types of baking machines can also be used.

[0191] The baking equipment includes at least one temperature probe 5 for regulating the temperature of air supplied by the heating device 2. In the illustrated configuration, the temperature probe is positioned outside the chamber 1 inside a conduit 23 that guides hot air supplied by the heating device 2 to the bottom 11 of the chamber, which is located upstream of the chamber.

[0192] In an alternative, less preferred mode, at least one temperature probe 51, 52 for regulating the temperature of the air supplied by the heating device 2 may be positioned downstream of the chamber. These probes may become contaminated with fumes during the baking operation.

[0193] In another, less preferred alternative, the device may include several temperature probes 5, 51, 52 for regulating the temperature of the air supplied by the heating device 2. The average or weighted average of the measured temperatures is used to regulate the heating device 2.

[0194] Baking equipment 10 typically includes a user interface 6 that enables the display and input of information.

[0195] The roasting equipment may include a code reader 7 to read codes associated with, for example, the type of coffee beans present on coffee bean packaging. Preferably, the code reader is positioned within the equipment so that the operator can easily position the code in front of it. It is preferably positioned in front of the equipment, for example, near the user interface 6 of the equipment. Thus, the information provided by the code can be immediately displayed on the display of the user interface 6 located to the side.

[0196] Control system of baking equipment

[0197] refer to Figure 1 , Figure 2A and Figure 2B Now consider control system 80: Control system 80 is operable to control the components of the equipment to roast coffee beans. Control system 80 typically includes, at the second level of the roasting equipment: user interface 6, processing unit 8, temperature probe 5, power source 9, memory unit 63, optionally database 62, sensor 19, communication interface 61 for remote connection, code reader 7, or any combination of these devices.

[0198] The user interface 6 includes hardware that enables the user to interact with the processing unit 8 via user interface signals. More specifically, the user interface receives commands from the user, and the user interface signals transmit the commands as input to the processing unit 8. Commands may be, for example, instructions to perform a baking process and / or adjust the operating parameters of the baking equipment 10 and / or to power on or off the baking equipment 10. The processing unit 8 may also output feedback to the user interface 6 as part of the baking process, for example, to indicate that the baking process has been started or that parameters associated with the process have been selected, or to indicate the evolution of parameters during the process, or to generate an alarm.

[0199] In addition, the user interface can be used to initiate calibration mode for baking equipment.

[0200] The hardware of the user interface may include any suitable device, such as one or more of the following: buttons (such as joystick buttons, knobs, or push buttons), joysticks, LEDs, graphic or character LDCs, touch-sensitive graphical screens, and / or screen edge buttons. The user interface 6 may be formed as a single unit or multiple discrete units.

[0201] When the device is equipped with the communication interface 61 as described below, a portion of the user interface can also be located on the mobile application. In this case, at least a portion of the input and output can be transmitted to the mobile device via the communication interface 61.

[0202] Sensor 19 and temperature probe 5 are operable to provide input signals to processing unit 8 for adjusting the state of the baking process and / or baking equipment. The input signals can be analog or digital. Sensor 19 typically includes at least one temperature sensor 5 and optionally one or more of the following sensors: a level sensor associated with chamber 1, an airflow sensor, and a position sensor associated with the chamber and / or bran collector.

[0203] Code reader 7 can be provided and operated to read, for example, codes on coffee bean packaging, and automatically provides input, which is an identifier of type Cn coffee beans introduced into chamber 1.

[0204] Processing unit 8 typically includes memory, input, and output system components arranged as integrated circuits (typically microprocessors or microcontrollers). Processing unit 8 may include other suitable integrated circuits, such as ASICs, programmable logic devices (such as PALs, CPLDs, FPGAs, PSoCs), system-on-a-chip (SoCs), and analog integrated circuits (such as controllers). For such devices, the program code described above can be considered programming logic or may otherwise include programming logic, where appropriate. Processing unit 8 may also include one or more of the aforementioned integrated circuits. An example of the latter is that several integrated circuits are arranged in a modular manner to communicate with each other, for example, a slave integrated circuit for controlling user interface 6 communicating with a master integrated circuit for controlling baking equipment 10.

[0205] Power source 9 is operable to supply electrical energy to the controlled components and processing unit 8. Power source 9 may include various devices, such as batteries or units for receiving and regulating mains power. Power source 9 is operatively connected to the portion of user interface 6 used to power on or off the baking equipment 10.

[0206] Processing unit 8 typically includes a memory unit 63 for storing instructions as program code and optionally data. For this purpose, the memory unit typically includes: non-volatile memory, such as EPROM, EEPROM, or flash memory, for storing program code and operating parameters as instructions; and volatile memory (RAM) for temporary data storage. The memory unit may include separate or integrated memory (e.g., on a semiconductor die). For programmable logic devices, instructions may be stored as programming logic.

[0207] The instructions stored in memory unit 63 can be idealized to include a coffee bean roasting procedure.

[0208] The control system 80 is operable to control the heating device 2 by using the signal from the temperature probe 5 (i.e., in...). Figure 1 In the specific embodiment shown, an airflow driver 21 and / or a heater 22) are used to apply the coffee bean roasting process.

[0209] The coffee bean roasting program can control the components using extraction information encoded in the code and / or other information that can be stored as data on the memory unit 63 or stored from a remote source via the communication interface 61 and / or inputs provided via the user interface 6 and / or signals from the sensor 19.

[0210] Specifically, the control system 80 is configured to apply baking recipe R set The baking recipe provides instructions for baking at discrete successive times t1, t2, ..., t... 最终 The temperature of the application T set@t1 、T set@t2 ... T set@t最终 .

[0211] Therefore, processing unit 8 can operate as follows:

[0212] - Receives input T from external temperature probe 5 reg@ti ,

[0213] -Based on baking recipe R set Process input,

[0214] - Provides output, which is the baking recipe R. set More specifically, the output includes the operation of at least the heater 22 and the airflow driver 21.

[0215] The temperature measured by temperature probe 5 is used to adjust the power of heater 22 and / or air drive 21 in the feedback loop in order to apply the roasting recipe to the beans, for example... Figure 2B As shown in the image.

[0216] In the closed feedback loop shown, the temperature T measured at the external temperature probe 5 is... reg@ti Temperature T of the baking curve to be reproduced set@ti A comparison is made. Based on the differences, heating device 2 is operated to compensate for the differences.

[0217] Depending on the type of control applied in the baking machine, the heater 22 can be powered at a predetermined power, which means that its temperature is constant, and in this case, the power of the air drive 21 can be controlled based on the temperature adjusted at the probe 5 in order to change the contact time of the flowing air through the heater during its movement.

[0218] Alternatively, the air drive 21 can be powered at a predetermined power, which means that the air flow rate is constant, and in this case, the power of the heater 22 can be controlled based on the temperature adjusted at the probe 5 so that more or less air is heated as it passes through the heater.

[0219] In the final alternative, both heater 22 and air actuator 21 can be controlled based on the temperature adjustment of probe 5.

[0220] Furthermore, the control system can be configured to control the electric motor of the air drive to apply the baking recipe Rflow, which provides the airflow F to be applied at discrete successive times t1, t2... @t1 F @t2 ...the setting value (F) @ti；ti ).

[0221] Depending on the type of baking equipment and its included air drive, when the air drive includes a fan with adjustable speed, the airflow can be controlled by the fan speed. Alternatively, the fan speed can be fixed, and the airflow can be controlled using a diaphragm or any device for controlling the size of the air in the duct.

[0222] The control system 80 may include a communication interface 61 for data communication between the roasting equipment 10 and another device and / or system (such as a server system, a mobile device, and / or a physically separated measuring device 3). The communication interface 61 may be used to supply and / or receive information related to the coffee bean roasting process, such as roasting process information, bean type, and bean quantity. The communication interface 61 may include a first communication interface and a second communication interface for simultaneous data communication with several devices or communication via different media.

[0223] Communication interface 61 can be configured for cable media or wireless media or combinations thereof, such as wired connections like RS-232, USB, I2C, or IEEE 232 / 423 ... Ethernet as defined in 802.3, wireless connections such as wireless LAN (e.g., IEEE 802.11) or near-field communication (NFC), or cellular systems such as GPRS or GSM. Communication interface 61 communicates with processing unit 8 via communication interface signals. Typically, the communication interface includes a separate processing unit (examples of which are provided above) for controlling the interaction between communication hardware (e.g., antenna) and main processing unit 8. However, a less complex configuration can be used, such as a simple wired connection for direct serial communication with processing unit 8.

[0224] Processing unit 8 enables access to different predefined baking recipes (RMs). A RM B ...), the recipe is suitable for roasting specific types of coffee beans or coffee blends (C A C B ...), and preferably a specific amount (M) A 、M B ...) the beans or blends mentioned above.

[0225] These recipes can be stored in the memory 63 of the processing unit 8. Alternatively, this data can be stored in a remote server, and access to the remote server can be provided to the processing unit 8 via the communication interface 61, directly or indirectly, through a mobile device that establishes a connection between the remote server and the processing unit.

[0226] The control system 80 may include a database 62 for storing information about coffee beans (particularly about the operating conditions used to roast specific coffee beans), as described below. The database 62 may be stored locally in the memory 63 of the control system of the roasting equipment or remotely in a server accessible via the communication interface 63.

[0227] In an alternative implementation, the baking recipe RM can be provided to the control system during the code reading operation. n (and, according to the implementation plan, provide its associated specific quantity M) n These information fragments are encoded within the code and decoded by the control system.

[0228] Suitable for baking specific types C n Coffee beans or coffee blends and a predefined roasting recipe (RM) of a specific weight of the beans. A RM B ...) refers to the initial operation of roasting these specific beans within a specific roasting apparatus (M), defined as the main roasting equipment. This operation is typically performed by a coffee expert who, based on his / her expertise in roasting, is able to define the parameters of temperature and time to optimally roast the specific beans, and thus define the roasting recipe, which provides a point set (T...). set@ti；ti This set of points represents the temperature T to be applied at predefined successive times t1, t2, ... set@t1 、T set@t2 …….

[0229] Typically, type C beans n It relates to at least one characteristic of the beans that has a direct impact on the bean roasting process.

[0230] Coffee bean types can be associated with specific characteristics, such as:

[0231] - The source of the beans and / or the plant-based varieties of beans (Arabica, Robusta, etc.) or specific pre-existing mixtures or blends of different beans; the pre-existing mixtures or blends may be defined by the selection of different specific beans and / or by the ratio of these different specific beans.

[0232] - The degree of pre-roasting of the beans. The coffee beans to be roasted can be green beans or partially pre-roasted beans, obtained by heating green coffee beans and stopping the heating process before the first crack ends. These partially pre-roasted beans can be pre-roasted to varying degrees, directly affecting the subsequent final roasting operations in the roasting equipment.

[0233] -The moisture content of the beans,

[0234] - The size of the bean.

[0235] The type of bean can be clearly defined as the properties of the bean, such as its origin, plant variety, blend, degree of pre-roasting, etc., and / or can be used as a reference, such as identification number, SKU number or trademark.

[0236] Once these baking recipes are predefined using the master baking equipment, they can be automatically reproduced using baking equipment similar to the master baking equipment.

[0237] Logically, starting with the same beans and applying the same roasting recipe in a roasting apparatus similar to the master roaster should yield identical roasted coffee beans. However, it has been observed that the reproduction of roasting is not systematically consistent. Despite temperature probe 5 being fully calibrated to measure the correct temperature, inconsistencies in the roasting of the same beans have been observed between similar roasting apparatuses.

[0238] Identify several reasons:

[0239] One is roasting under different external environmental conditions. The same roaster can be used in different countries where environmental conditions can be very different, or in some countries where environmental conditions vary greatly from season to season. External temperatures can vary from less than 10°C to as high as 40°C, and humidity can vary between 30% and 90%. This temperature directly affects the temperature of the outer walls of the roasting chamber, and due to heat exchange between the roasting equipment and the ambient air, more or less heat will be required compared to roasting equipment operating at 25°C. Therefore, depending on the ambient temperature of the main roasting equipment M used during a defined roasting composition, heating needs to be adjusted to ensure that the coffee beans are fed into the same roasting composition inside the chamber and consistently obtain the same final roasted beans.

[0240] - Another reason involves the baking equipment itself. In fact, smaller differences often occur between equipment during manufacturing. These differences can involve different key components of the equipment (fans, heaters, temperature sensors), further involve variations in the supply source, or involve small differences in the components of each piece of equipment, such as very small air leaks at various locations, or small differences in the relative positions of key components with those of other components (especially temperature probes).

[0241] Therefore, although the airflow introduced into the room presents the correct temperature as measured by temperature probe 5, this hot airflow is received in a different way in the room in order to have a direct impact on the roasting of the beans.

[0242] The size of the baking chamber or batch size can also vary.

[0243] Another reason relates to the baking equipment powered by electricity. Depending on the country in which the baking equipment operates, it is connected to a local power source, which varies around the world and may differ from the power source applied to the main baking equipment. The frequency of this power source can affect some components of the equipment in the way heat is delivered to the baking chamber, particularly the fan, which acts as an air drive and may deliver more or less air than expected during the reproduction of the baking composition.

[0244] Therefore, conditions related to the country where baking equipment is used can be considered.

[0245] Another reason relates to baking equipment powered by at least one gas burner. Depending on the method of gas supply (gas cylinders or gas supply lines), different types of gas can be supplied to baking equipment at different pressures and / or flow rates. Furthermore, pressure and flow rate can vary over time, especially when dispensing gas from cylinders.

[0246] Another reason involves the amount of coffee beans present in the chamber during the roasting process. The difference in quantity between using the same roasting composition and using the same amount during an operation with a roasting composition defined by the main roasting equipment affects the amount of heat absorbed by each bean during the roasting process. Furthermore, the fact that chamber 1 is filled to varying degrees affects the movement of the beans and also influences the hot air that affects the roasting process.

[0247] Another reason involves the moisture content of the coffee beans when they are introduced into the roasting chamber for the roasting process. As mentioned above, experts define the roasting composition using the main roasting equipment, and each roasting composition is determined for a specific type of Cn bean. The moisture content at the time the roasting composition is defined can be taken into account. This moisture property is particularly important for green beans or partially pre-roasted beans. Depending on the time elapsed since partial pre-roasting and the storage conditions of these beans, they can absorb or lose moisture from the environment, and their moisture content can vary. The moisture content of beans can vary from 2% to 3% by weight. The impact on pre-roasted beans can be significant, as these beans typically have a moisture content between 3% and 5% by weight after pre-roasting and when their roasting composition is established using the main roasting equipment.

[0248] Differences in moisture content have a direct impact on the heating of beans during roasting and the application of roasting composition defined by the main roasting equipment. Beans at a specific moisture content will not produce the expected consistent final roasted beans if they exhibit different moisture contents.

[0249] To address these issues, a method has been developed to enable the calibration of the temperature control loop of a baking apparatus so that the apparatus can consistently reproduce baking recipes defined by a specific master baking apparatus.

[0250] Figure 3 Showing according to Figure 1 An implementation of the method performed by the control system 80 of the equipment.

[0251] The control system is configured to reproduce coffee beans specific to these beans and to be used at different times. i The temperature of the application T set@ti A specific coffee bean roasting recipe is used to roast coffee beans. This roasting recipe is defined by a specific master roasting equipment M used under specific conditions called "reference conditions" and can be accessed by the control system of the roasting equipment for reproduction.

[0252] Before initiating the baking operation, the control system is configured to obtain the current baking conditions C. i At least one of the current baking conditions, such as:

[0253] - Baking Equipment X Manufacturing Series

[0254] - Ambient temperature, i.e., the temperature around the equipment.

[0255] - Ambient humidity, that is, the humidity around the equipment.

[0256] - The amount of beans introduced into the room.

[0257] - The type of power source connected to the device

[0258] - The moisture content of beans introduced into the indoor environment.

[0259] Some of these conditions can be supplied to the control system 80 at once and stored in the memory 63, particularly conditions that do not change from one type of baking to another. These conditions can be supplied at the baking location (workshop or restaurant) during the manufacturing process of the baking equipment or during the installation process of the baking equipment. This type of condition is, for example, the manufacturing series of baking equipment X, the type of power source, or other stable conditions such as altitude.

[0260] If necessary, these conditions can be modified, for example, after maintaining the baking equipment and modifying internal components, or after moving the equipment to another location. For example, during a control system update, the new conditions can be modified manually or removably updated via a remote connection.

[0261] Other conditions, such as seasonal variations like ambient temperature and humidity, can be periodically supplied to the control system 80 and stored in the memory 63. These conditions may relate to the date of the baking operation.

[0262] Other conditions, such as ambient temperature, ambient humidity, the amount of beans introduced into the chamber, and moisture content, can be supplied to the control system 80 during each roasting operation.

[0263] These conditions can be supplied manually via user interface 6 or automatically by the baking equipment. The equipment may include sensors to measure ambient temperature and humidity and input these conditions into the control system. These sensors may be located remotely to provide the conditions via a remote connection. The baking equipment may be connected to, for example, a weather station.

[0264] The quantity of beans can be provided through the connection scale described above.

[0265] Moisture content of coffee beans can be provided via sensors, either directly when the sensor is part of the roasting equipment or connected to the control system of the roasting equipment, or indirectly when the operator reads and inputs information from a separate device configured to measure the moisture content of coffee beans. Moisture content can also be empirically predicted based on the time elapsed since pre-processing the beans. For example, water absorption can be estimated based on typical weekly variations based on experimental measures conducted in a laboratory. By inputting, for example, the pre-processing date of the beans read from the bean container, the control system can be configured to estimate the current moisture content of the beans. Alternatively, a tracker on the bean packaging can be configured to provide such a piece of information accessible to the operator. Specifically, the location of bean production (factory) can be considered.

[0266] Then, the control system is configured to supply baking conditions C i Each of the supply baking conditions corresponds to the corresponding reference condition C applied during the use of the main baking equipment (M) to define the baking recipe. iRef Compare them.

[0267] These reference conditions C iRef It can be stored in the control system's memory, in a server accessible via a remote connection, or as part of the encapsulated code. Different conditions can be stored in different locations.

[0268] Then, if a difference is identified between one of the baking conditions and a corresponding reference condition, the control system is configured, based on the identified difference, to access a predetermined correction K specific to the baking condition and the identified difference. Ci .

[0269] Correction K Ci It is for specific conditions (such as ambient temperature) and under the current condition C i With reference condition C iRef The specific difference or range of difference Δ between them (e.g., temperature +5°C) is predetermined.

[0270] The predetermined correction Kc can be stored in the form of a lookup table that provides Kc for the condition type and the difference from the reference condition.

[0271] For example, based on the ambient temperature implemented at 20°C, a lookup table for predetermined corrections specific to the ambient temperature can be shown as follows:

[0272] -Correction a 温度 It can be a fixed value specific to a temperature range:

[0273] Ambient temperature (°C) 5-10 10-15 15-20 20-25 25-30 30-35 35-40 <![CDATA[Correction a 温度 > 1,03 1,01 1 1 1 0,99 0,99

[0274] -or you can correct a 温度 This is limited to changes over time during the reproduction of the baking recipe, specifically that the coefficients can vary at different time intervals, as described below:

[0275]

[0276] -or you can correct a 温度 This is limited to variations in temperature during the reproduction of the baking recipe, specifically, the coefficient can differ across different temperature intervals, as described below:

[0277]

[0278] The control system is then configured to access the corresponding predetermined correction K. Ci It is used for feedback loop regulation.

[0279] If the control system accesses several predetermined corrections K because it identifies several differences between the baking conditions and the corresponding reference conditions. Ci Then the aforementioned corrections are applied to the feedback loop adjustment.

[0280] The calibration can be applied to the temperature T measured by temperature probe 5. reg Or the temperature T provided by the baking recipe to be reproduced. set@ti The correction provided to the control system can be based on whether it is applied to T.reg Or applied to T set@ti Adjustments will be made, as detailed below.

[0281] Correction K for specific conditions and differences Ci It can be predetermined by coffee experts based on their knowledge of the appropriate roasting composition for different conditions. For example:

[0282] - Due to heat loss through the chamber walls, baking in a cold surrounding environment can be compensated for by applying more heat to the chamber. This can be achieved by using a coefficient of ac better than 1. 温度 A correction is applied to adjust the feedback loop. The value can depend on the size of the chamber and the material of the walls.

[0283] Coffee beans roasted to a higher-than-expected moisture content can be compensated for by applying more heat to the roasting chamber. The feedback loop correction is achieved by using a coefficient that varies over time during the reproduction of the roasting composition: ac 豆类水分 (t) Applied correction. For example, where ac 豆类水 The fraction (t) is better than 1 during the first cycle of the baking composition, and then equal to 1 during the rest of the baking composition.

[0284] Alternatively, for each correction K under specific conditions and differences. Ci This can be achieved by comparing the specific condition with reference condition C. iRef By operating the main roasting equipment under specific differences, the impact on the roasting of coffee beans is established, and the corresponding corrections to be applied in the control loop to compensate for this impact are derived in advance.

[0285] If no difference is identified between the conditions, the control system reproduces the baking recipe R defined by a specific master baking appliance (M). set .

[0286] Figures 4A to 4D The diagram illustrates a predetermined calibration method for section X of a baking apparatus that corresponds to a newly manufactured series of baking devices. The apparatus is similar to the main apparatus but utilizes new types of internal components.

[0287] These devices include a temperature probe 5 positioned outside the chamber 1, which means that these types of devices are particularly sensitive to changes in the way hot air is supplied to the chamber or to environmental conditions (temperature, humidity) compared to devices where the temperature probe 5 is positioned inside the chamber and in contact with the bean.

[0288] For newly manufactured equipment, the internal temperature T can be obtained by introducing a temporary temperature probe 3 into chamber 1. cal Measurements are used to predetermine the correction K specific to this series. Ci .

[0289] Before the calibration process for device X is predetermined, in the preliminary stage, methods such as... Figure 4A The main baking equipment M shown establishes a predetermined calibration curve R. ref .

[0290] During this stage, the heating device 2 of the baking equipment M is controlled to reproduce the preset curve R. set The preset curve provides a point set (T) set@ti；ti This set of points represents the points to be set at predefined successive times t1, t2, ..., t3. 最终 The temperature of the application T set@t1 、T set@t2 ... T set@t最终 This control is based on the temperature T regulated by the first temperature probe 5. reg .

[0291] Reproducing the preset curve R set During this period, the indoor temperature T was measured at three temporary temperature probes over time. ref This measurement makes it possible to determine in Figure 4C Use curve T ref At least one point set (T) shown ref@ti；ti The at least one set of points corresponds to a predetermined calibration curve R. ref .

[0292] In the same way, under the predetermined conditions... Figure 4B During the calibration process of the device X shown, the heating device 2 of the system controlling the baking device X reproduces the same preset curve R. set This control is based on the temperature T adjusted by the first temperature probe 5. reg .

[0293] Reproducing the preset curve R set During this period, the temperature T inside time measurement chamber 1 was measured at temporary temperature probe 3. cal This measurement makes it possible to determine in Figure 4C Use curve T cal At least one point set (T) shown cal@ti；ti ).

[0294] During the calibration process of pre-determining baking equipment X, temperature T is... cal@ti With the main baking equipment M at at least the same time t i The obtained temperature T ref@ti Compare them. Figure 4C The following curves or point sets are shown:

[0295] -Preset curve R set ,

[0296] - Reproducing the preset curve R set The temperature T in the main baking equipment room during this period ref@ti Establish curve R ref ,as well as

[0297] - Reproducing the same preset curve R set The temperature T in the baking equipment X room during the period cal@ti .

[0298] Figure 4C Make the same preset curve R set The differences in reproduction due to equipment are obvious. These differences can be explained by variations in the manufacturing process.

[0299] It can be based on T cal With T ref The comparison between them is used to pre-determine the calibration of baking equipment X.

[0300] According to T cal With T ref The relationship between the baking equipment and the main baking equipment determines the type of correction to be applied. The complexity of the relationship can depend on the construction differences between the baking equipment and the main baking equipment (such as the use of a different type of heater, a different shape of chamber, a different control rule or algorithm) to control the heater (more complex in the case of 2-degree control on the airflow drive and the heater), thus providing, for example, more sensitive control.

[0301] Relationships are typically determined through regression analysis and implemented using known analytical models (such as linear regression, multiple regression, nonlinear regression, polynomial regression, etc.) via regression analysis software.

[0302] Once T is limited cal With T ref The relationship between these factors allows for the application of predetermined corrections to be made to rules or algorithms regulated by feedback loops. Depending on the complexity of the rule, corrections can be applied at different steps within that rule. In the simplest implementation, preferably, the correction is applied to the temperature T measured by temperature probe 5. reg Or the temperature T@ti provided by the baking recipe to be reproduced.

[0303] exist Figure 4A and Figure 4B In the cases of baking machines M and X shown, both of which include very similar components, these components have a simple feedback loop control that operates the heater 22 solely based on the temperature measured by the temperature probe 3, and can operate at time t. 最终 The correction factor is defined by the ratio K:

[0304]

[0305] like Figure 4D As shown, in the T-loop regulation... reg Before making comparisons, this ratio can be used as a simple multiplication factor of the temperature T@ti provided by the baking recipe to be reproduced.

[0306] In another embodiment of the invention, at a temperature T measured by the first temperature probe 5 reg Before comparing with T@ti in the feedback loop regulation, the reciprocal of the above ratio (i.e., () can be used as a multiplication factor for this temperature.

[0307] The calibration enables the control system of device X to more closely approximate the temperature T obtained in the main equipment. ref Hot air is supplied to the interior at the specified temperature.

[0308] Figure 5 This demonstrates a method for pre-determining a correction Kc corresponding to the difference in ambient temperature with the same baking equipment X. Besides... Figure 4B Apart from the situation in the middle, now Figures 4A to 4C The process implemented in this context involves the main baking equipment M operating at an ambient temperature of 10°C, while... Figure 4A A reference curve was established at an ambient temperature of 25°C. Figure 4B During the operation shown, all other conditions are the same as in Figure 4A The reference conditions implemented during the operation are the same. Based on T cal With T ref The comparison between the two conditions predetermines a correction K specific to the difference from the reference ambient temperature of -15°C. This correction is stored in memory or a database and is accessible by the control system of the baking equipment X.

[0309] When the device is operated at an ambient temperature of 10°C to roast beans, the predefined calibrations that can be accessed are applied to the feedback loop regulation.

[0310] In addition, predetermined corrections accessible relative to the manufacturing series are also applied to feedback loop regulation.

[0311] Although the invention has been described with reference to the embodiments shown above, it should be understood that the invention protected by the claims is not limited in any way to the embodiments shown.

[0312] Various changes and modifications may be made without departing from the scope of the invention as defined in the claims. Furthermore, if known equivalents exist for a particular feature, such equivalents should be incorporated as expressly mentioned in this specification.

[0313] As used in this specification, the words “including,” “contains,” and similar terms should not be construed as having an exclusive or exhaustive meaning. In other words, these terms are intended to mean “including but not limited to.”

[0314]

Claims

1. A method for roasting coffee beans using roasting equipment (X), said roasting equipment (X) comprising: - Chamber (1), the chamber being used to hold coffee beans, - Heating device (2), the heating device being configured to supply hot air to the chamber, - At least one temperature probe (5), said at least one temperature probe being used to measure the temperature of the air supplied by the heating device, - A control system (80) configured to control the heating device (2) and to reproduce a baking recipe, the baking recipe indicating that the baking will be performed at discrete successive times t. i The applied temperature, the control of the heating device (2) is based on the temperature T measured by the at least one temperature probe (5). reg To implement feedback loop regulation, Among them, by reproducing the coffee bean roasting recipe R set Before performing the new operation of roasting coffee beans using the roasting equipment (X), the roasting recipe R set Provide at least one point set T set@ti；ti The at least one point set is defined by a specific master baking device (M), and the feedback loop is adjusted to regulate it. The adjustment process includes the following steps: -Supply baking conditions C for new baking operations i At least one of the baking conditions, - The baking conditions C for each supply of the new baking operation. i The baking recipe R was initially defined using the specific main baking equipment (M). set The corresponding reference condition C applied during the period i-ref For comparison, -If the baking conditions C supplied in the new baking operation are... i Corresponding reference condition C iRef If a difference is identified between them, then: - Based on the identified differences, access properties specific to the baking conditions and related to C. iRef The corresponding predetermined correction K for the difference Ci ,as well as -The corresponding predetermined correction K Ci The temperature T applied directly or indirectly to the baking recipe to be reproduced by the baking equipment (X) set@ti At least one temperature in it.

2. The method for roasting coffee beans according to claim 1, wherein the at least one temperature probe (5) is located outside the chamber (1).

3. The method for roasting coffee beans according to claim 1 or 2, wherein the roasting recipe R defined using the specific main roasting equipment (M) set It is suitable for baking a pre-order quantity M n The same type C n The beans and provide the discrete successive times t respectively. i Application Temperature™ n @t i RM baking recipe n .

4. The method for roasting coffee beans according to claim 1 or 2, wherein the roasting condition C i The at least one baking condition mentioned above involves at least one of the following features: -External environmental conditions - The type of baking equipment used - If the heating device is electric, then the type, frequency, or voltage of the power source is relevant. -If the heating device is powered by at least one gas burner, then the gas supply parameters are relevant. - Characteristics of coffee beans to be roasted - The characteristics of the desired aroma.

5. The method for roasting coffee beans according to claim 4, wherein the external environmental conditions include ambient temperature, ambient humidity, pressure, and altitude.

6. The method for roasting coffee beans according to claim 4, wherein the gas supply parameters include the type of gas used, the pressure of the gas used, and / or the flow rate of the gas used.

7. The method for roasting coffee beans according to claim 4, wherein the characteristics of the coffee beans to be roasted include variations in the amount m of coffee beans used, the moisture content of the coffee beans, and the type of coffee beans.

8. The method for roasting coffee beans according to claim 4, wherein the desired aroma characteristics include the degree of roasting.

9. The method for roasting coffee beans according to claim 1 or 2, wherein the feedback loop adjustment is performed at installation, periodically, and / or before each roasting operation, depending on the type of calibration.

10. The method for roasting coffee beans according to claim 1 or 2, wherein during the new roasting operation of roasting coffee beans with the roasting equipment (X), the roasting conditions C of the new roasting operation are monitored. i At least one of the baking conditions, and If the monitored baking condition C i If changes are made during the new roasting process for coffee beans, the adjustment process is repeated.

11. The method for roasting coffee beans according to claim 10, wherein the at least one roasting condition monitored is an external environmental condition.

12. The method of roasting coffee beans according to claim 1 or 2, wherein a roasting condition C specific to the new roasting operation is... i Pre-correction K Ci From coefficient a ci Limited, and The coefficient is applied directly to the temperature T provided by the baking recipe defined and reproduced using the specific master baking equipment (M). set The correction includes using a in the feedback loop adjustment. ci T set Replace T set , or The correction is applied to the temperature T measured by the at least one temperature probe (5). reg The correction includes using in the feedback loop adjustment Replace T reg , where a ci This is for the baking condition C. i The difference identified is specifically determined by a predetermined factor or is equal to 1 by default.

13. The method for roasting coffee beans according to claim 12, wherein the adjustment operation includes the following steps: -Supply of several specific baking conditions C i , -The specific baking conditions C i Each specific baking condition is compared with the corresponding reference conditions used during the baking recipe defined using the specific master baking equipment (M). -If for the specific baking conditions C i If more than one specific baking condition is specified, and a difference is identified between the specific baking condition and the corresponding reference condition, then: - Based on each identified difference, access baking condition-specific C i The corresponding predetermined correction K Ci , -Based on the corresponding predetermined correction K Ci The selection of , whereby the correction K is applied to the feedback loop adjustment, and the correction K is defined by the coefficient A, where A = π i a Ci .

14. The method of roasting coffee beans according to claim 13, wherein the coffee beans are a blend of at least two different coffee beans introduced into the chamber, the at least two different coffee beans including coffee A, coffee B, ..., coffee N, and The control system is configured to obtain at least the type of coffee bean n introduced into the chamber and the amount m of the type of coffee bean n for each type of coffee bean n included in the blend. n , and If, for at least one type of coffee n portion of the blend, under specific roasting conditions C related to the characteristics of coffee n... coffee i Corresponding reference conditions C for roasting related to the characteristics of the coffee n. coffee i Ref If at least one difference is identified between the blends, then the specific baking condition C specific to the blend is calculated. coffee i Correction Kc coffee i global coefficient a C coffee i blend The global coefficients are calculated as follows: Where n corresponds to all types of coffee beans C present in the blend. A To C N , and f n This indicates that in the coffee bean blend, type C n The weight fraction of the coffee beans.

15. The method of claim 12, wherein a baking condition C is specifically applied to the regulation of the feedback loop. i The predetermined correction K Ci It also has an additional coefficient b ci The correction is applied to a temperature T provided by the baking recipe to be reproduced. set The correction includes using a in the feedback loop adjustment. ci T set +b ci Replace T set , or The correction is applied to the temperature T measured by the at least one temperature probe (5). reg The correction includes using in the feedback loop adjustment Replace T reg , Where b ci This is for the baking condition C. i The pre-determined offset is either specifically set to zero based on the identified differences or is set to zero by default.

16. The method of claim 15, wherein the adjustment operation includes the following steps: -Supply of several specific baking conditions C i , -The specific baking conditions C i Each specific baking condition in the text corresponds to the corresponding reference condition C used during the baking recipe defined using the specific master baking equipment (M). i-ref For comparison, -If for the specific baking conditions C i If more than one specific baking condition is specified, and a difference is identified between the specific baking condition and the corresponding reference condition, then: - Based on each identified difference, access baking condition-specific C i The corresponding predetermined correction K Ci , -Based on the corresponding predetermined correction K Ci The selection of , whereby the correction K is applied to the feedback loop adjustment, and the correction K is defined by two coefficients A and B, wherein: A=∏ i a Ci and B=∑ i b Ci 。 17. The method of claim 15, wherein the correction K is defined Ci The coefficient a ci and b ci In this context, at least one of the coefficients changes over time during the reproduction of the baking recipe.

18. The method of claim 17, wherein the coefficient a ci and b ci It remains constant over different time intervals.

19. The method of claim 15, wherein the correction K is defined Ci The coefficient a ci and b ci In this context, at least one of the coefficients changes with temperature during the reproduction of the baking recipe.

20. The method of roasting coffee beans according to claim 1 or 2, wherein a roasting condition C specific to the new roasting operation is... i The predetermined correction K Ci From coefficient D ci 、A ci and B ci Limited, and The coefficient is applied directly to the temperature T provided by the baking recipe defined and reproduced using the specific master baking equipment (M). set The correction includes using D in the feedback loop adjustment. ci T set 2 +A ci T set +B ci Replace T set , Where D ci This is for the baking condition C. i The predetermined factor, specifically determined based on the identified differences, or defaulting to 0, Where A ci This is for the baking condition C. i And the identified differences are specifically determined by a predetermined factor or are equal to 1 by default. Among them B ci This is for the baking condition C. i The identified differences are specifically determined by a predetermined factor or are equal to 0 by default.

21. The method according to claim 1 or 2, wherein in the baking apparatus (X), the at least one temperature probe (5) is positioned outside the chamber (1), and each predetermined correction specific to a baking condition and an identified difference is predetermined by the following: a0 - The identified differences are applied to the specific master baking equipment (M) without modifying other reference conditions. a- Introduce at least one temporary temperature probe (3) inside the chamber of the specific main baking equipment (M), b - Control the heating device to reproduce the preset curve R set The preset curve provides a series of points T set@ti；ti The series of points represents the points to be located at preset corresponding successive times t1, t2, ..., t3. 最终 The temperature of the application T set@t1 、T set@t2 ... T set@t最终 The control is based on the temperature T measured by the temperature probe (5). reg , c- In reproducing the preset curve R set During this period, the temperature T inside the room as a function of time was measured at the temporary temperature probe (3). cal This allows us to determine at least one point set T. cal@ti；ti , d- will occur at least at time t i The measured temperature T cal@ti Compared with the predetermined reference curve R obtained using the specific main baking equipment (M) ref At the same time t i Temperature T ref@ti For comparison, the reference curve R ref Indicated under the reference condition C iRef The temperature T measured in the chamber of a specific main baking appliance (M) ref Simultaneously, the heating device of the specific main baking equipment (M) is controlled to reproduce the preset curve R. set , Based on the comparison, corrections specific to the baking conditions and the differences are determined.

22. The method according to claim 1 or 2, wherein the heating device (2) includes an airflow driver (21), and the control system (80) is operable to control the airflow driver (21) and configured to apply baking recipe R. Flow-set The baking recipe R Flow-set Provide the airflow rate F to be applied at discrete successive times t1, t2... @t1 F @t2 …the setting value F @ti；ti , The adjustment operation includes the following steps: -If the baking conditions C supplied in the new baking operation are... i Corresponding reference condition C iRef If a difference is identified between them, then: - Based on the identified differences, access properties specific to the baking conditions and related to C. iRef The corresponding predetermined correction K for the difference Flow Ci ,as well as -The corresponding predetermined correction K Flow Ci The airflow F applied directly or indirectly to the baking recipe to be reproduced by the baking equipment (X) set@ti At least one airflow rate.

23. A baking apparatus, the baking apparatus comprising: - Chamber (1), the chamber being used to hold coffee beans, - Heating device (2), the heating device being configured to supply hot air to the chamber, - At least one temperature probe (5), said at least one temperature probe being used to measure the temperature of the air supplied by the heating device, - A control system (80) configured to control the heating device (2) and to reproduce a baking recipe, the baking recipe providing at least one point set T @ti；ti The at least one set of points represents the points to be distributed at discrete successive times t. i The applied temperature, the control of the heating device (2) is based on the temperature T measured by the at least one temperature probe (5). reg To implement feedback loop regulation, wherein the control system is operable to implement the method according to any one of claims 1 to 22.

24. The baking apparatus according to claim 23, wherein the at least one temperature probe (5) is located outside the chamber (1).

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