Roasting Equipment Calibration Process

Abstract

The present invention relates to a calibration process of a roasting machine for replicating a coffee bean roasting recipe defined in a master machine, the calibration process comprising: a) introducing a second temporary temperature probe into the chamber of the roasting machine; b) controlling a heating device to replicate a predetermined curve R based on the temperature Treg adjusted by the first temperature probe; c) measuring a temperature Tcal in the chamber as a function of time while replicating the predetermined curve Rset; d) comparing the temperature Tcal@ti with the temperature Tref@ti of a predetermined calibration curve Rref obtained by the master machine M, wherein the calibration curve Rref represents the temperature Tref measured in the chamber of the particular master machine while controlling the heating device of the master machine to replicate the predetermined curve Rset; and e) applying a correction to the temperature Treg adjusted by the first temperature probe in a control system of the roasting machine based on the comparison, thereby calibrating the roasting machine.

Description

[Technical field]

[0001] The present invention relates to a coffee bean roasting apparatus and to a method for calibrating such an apparatus. [Background technology]

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

[0003] In general, a roasting apparatus comprises a chamber for containing coffee beans, a heating device for heating air supplied to the chamber, a temperature probe for regulating the temperature supplied by the heating device, and a controller in operative communication with the temperature probe and the heating device. The controller operates to activate and deactivate the heating device. The controller stores a predefined roast profile including a number of data points corresponding to specific times and temperatures. The controller periodically operates to read a roast control signal value, correlates the roast control signal value with the roast profile, and controls operation of the heating device to maintain the temperature of the coffee beans according to the roast profile.

[0004] This predefined roast profile is usually defined by a coffee expert for a particular type of coffee bean, the roast profile being defined to provide an optimal roast for this type of coffee bean, and the reproduction of this roast profile ensures that no beans are wasted.

[0005] To reproduce this roast profile, it is essential that the roasting device is able to accurately apply the required temperatures of the roasting profile. This is usually obtained by regulating the internal temperature of the roasting chamber itself, within the bed of coffee beans. For example, US6053093 provides a roasting device equipped with a thermosensor placed inside the roasting chamber.

[0006] However, depending on the type of roasting equipment, it is not always desirable or possible to introduce a temperature sensor into the roasting chamber to measure the temperature within the bed of coffee beans.

[0007] Firstly, it is undesirable to have a temperature sensor in the chamber and in the layer of coffee beans, as this sensor may become dirty quickly, provide erroneous readings, or require frequent cleaning or maintenance operations. Also, if the temperature sensor is located in a part of the chamber that may be protected from dirt, i.e. away from direct contact with the beans, the readings are unreliable. Other sensors can be at the chamber outlet but outside the chamber, like the sensors of WO2018 / 021081 or US6770315.

[0008] Secondly, it is difficult to provide such an internal temperature sensor in some machines, especially in the chamber, which needs to be removed from the machine for the bean introduction and discharge operations. The temperature needs to be connected to the processing unit of the machine, which requires the sensor to be disconnected for every roasting operation. Unplugging the temperature sensor for every roasting operation would be cumbersome or would introduce vulnerabilities into the machine. In this type of machine, it is preferable to regulate the temperature with at least one fixed sensor located outside the chamber, preferably near the heating device, i.e. near the hot air inlet in the chamber.

[0009] In this type of roasting machine with temperature probes outside the roasting chamber, for each type of bean a specific roasting profile is defined in the master machine, which corresponds to the temperature of the hot air provided by the heating device and regulated by at least one temperature probe placed outside the chamber.

[0010] It was observed that when a series of identical roasting machines were manufactured, the roasting of the same beans in the same machines was not always consistent, i.e. the color and aroma of the coffee beans varied, even when the heating devices of each machine were operated to apply the same roast profile defined in the master machine, based on the adjustment of the temperature measured by a correctly calibrated temperature probe. This lack of consistency in reproducing similar roast profiles occurred not only between newly manufactured roasting machines and the master machine, but also between two roasting machines of the same series.

[0011] The object of the present invention is to provide a solution to this problem of consistently roasting with the same roast profile in different roasting devices. Summary of the Invention

[0012] In a first aspect of the present invention, a calibration process for a coffee bean roasting apparatus (X) for reproducing a coffee bean roasting recipe defined in one specific master roasting apparatus (M) is provided, The coffee bean roasting device (X) a chamber for containing the coffee beans; a heating device for heating the air supplied to the chamber; at least one first temperature probe for measuring the temperature of the air supplied by the heating device, the at least one first temperature probe being located outside the chamber; A control system configured to control a heating device and configured to reproduce a roast curve, the roast curve being reproduced at successive distinct time points t i At least one set of points (T @ti ;t i ) and the control of the heating device is based on the temperature T reg a control system that performs a feedback loop adjustment based on the Equipped with The calibration process comprises: a- introducing at least one second temporary temperature probe into the chamber of the roasting device to be calibrated or replacing the chamber with a temporary calibration chamber equipped with at least one second temperature probe; b-Predefined curve R set a step of controlling the heating device so as to reproduce a predetermined curve at corresponding successive predetermined time points t1, t2, ..., t final The temperature T set@t1 , T set@t2 , ..., T set@tfinal A set of points (T set@ti ;t i ) and the control is a temperature T regulated by at least one first temperature probe. reg A process based on the above. c-Predefined curve R set During the reproduction of the temperature T in the chamber, at least one second temperature probe is used cal as a function of time to obtain at least one set of points (T cal@ti ;t i ) enabling the determination of d - at least one time point t i The temperature T measured at cal@ti and a predetermined reference curve R obtained with a master roasting machine (M). ref At the same time t i Temperature T at ref@ti A step of comparing the reference curve R ref is the preset R set While controlling the heating device of the master instrument to reproduce the temperature T measured in the chamber of a particular master instrument (M), ref and e- based on this comparison, preferably by applying a correction to the feedback loop regulation, the temperature T measured by the first temperature probe reg or by applying a correction to the temperature T provided by the roast curve reproduced by the roasting device (X). @ti calibrating the roasting device (X) by applying a correction to Includes.

[0013] The process concerns the calibration of a coffee bean roasting machine (X) for consistency in reproducing a coffee bean roasting recipe defined in one specific master roasting machine (M). Typically, a roasting recipe is defined for a specific type of coffee beans or a specific blend of different beans by a coffee expert operating one specific roasting machine. This roasting machine for which the expert has defined the roasting recipe is defined as the master roasting machine.

[0014] The calibration process aims to enable a coffee bean roasting recipe defined in a particular master roasting machine (M) to be reproduced consistently in other machines (X), which are usually manufactured copies of the particular master roasting machine (M).

[0015] The process is applied in a coffee bean roasting apparatus comprising at least a chamber for accommodating coffee beans, a heating device, at least one first temperature probe positioned outside the chamber for regulating the temperature provided by the heating device, and a control system.

[0016] This roasting apparatus does not include any probes, in particular any adjustment probes, in the chamber during the operation of roasting coffee beans. The roasting apparatus may comprise a measurement probe in the chamber only during the calibration process.

[0017] The master devices have the same configuration.

[0018] The method can be applied to any type of roasting equipment as described above.

[0019] The chamber is designed to contain the coffee beans during the roasting process, where the coffee beans are heated and preferably mixed to homogenize the heating throughout the beans.

[0020] Mixing can be accomplished using a fluidized bed of hot air, mechanically using stirring blades, or through the rotation of a rotating drum.

[0021] Preferably, the roasting apparatus is a hot air fluidized bed chamber. In such a chamber, heated air is forced through a screen or perforated plate beneath the coffee beans with sufficient force to lift the beans. Heat is transferred to the beans as they tumble and flow through the fluidized bed.

[0022] Alternatively, the roasting apparatus may be a drum chamber in which the coffee beans are tumbled in a heated environment. The drum chamber may consist of a drum rotating along a horizontal axis, or the drum chamber may be equipped with stirring blades for tumbling the coffee beans in a heated environment.

[0023] The chamber typically includes an outlet through which smoke generated during the roasting operation can be vented.

[0024] The heating device heats air that is supplied to the chamber in order to heat the coffee beans contained in the chamber.

[0025] Preferably, the heating device is configured to generate a hot air flow, which is guided to the coffee beans contained in the chamber for heating the coffee beans. Typically, the heating device comprises at least an air driver and a heater for heating the air flow generated by the air driver.

[0026] The heating device may comprise a burner (meaning combustion) powered by natural gas, liquefied petroleum gas (LPG), or wood, or the heating device may comprise an electrical resistor, a ceramic heater, a halogen source, an infrared source, or a microwave source.

[0027] Preferably, the heating device is electrically powered, so that the air pollutants produced during roasting are those produced from heating the coffee beans themselves, and not from the combustion of gas, as occurs when the heating source is a gas burner using natural gas, propane, liquefied petroleum gas (LPG), or wood.

[0028] The apparatus comprises at least one first temperature probe that regulates the temperature supplied by the heating device. The temperature measured by this probe is used as input data for the control system in a feedback loop control. This first temperature probe is placed outside the chamber, meaning that it does not come into contact with the coffee beans during the roasting operation. Preferably, this first probe is placed inside the apparatus, i.e. usually between the heating device and the chamber, to measure the temperature of the hot air supplied to the chamber.

[0029] To improve the accuracy of the measurement of the hot air supplied to the chamber, the apparatus may comprise at least two first temperature probes arranged in a conduit configured to deliver the hot air flow from the heating device to the chamber, preferably in a local transverse constriction of said conduit, each probe being arranged at a different radial position of said local transverse constriction.

[0030] Optionally, the device can include another first probe downstream of the chamber, but this location of this probe downstream of the chamber is less preferred as it can lead to contamination and influence on the accurate measurement of the temperature due to contact with the smoke emitted by the roasting operation.

[0031] The control system of the apparatus is operable to control the heating device to reproduce a roast curve, the roast curve being determined at successive distinct points in time t i At least one set of points (T @ti ;t iThis control of the heating device is based on a feedback loop control of the temperature T measured by at least one first temperature probe. reg The feedback loop regulation is usually based on the measured temperature T reg with the applied temperature T and then, based on said comparison, controlling the heating device according to predefined rules. Such feedback loop regulation is well known from the state of the art.

[0032] If the device comprises two or more first probes, the average value of the measurements of all said probes is used in a feedback loop regulation to determine the temperature T reg can be used by the control system as

[0033] In a first step a), the calibration process comprises: In a first mode, introducing at least one second temporary temperature probe into the chamber of the roasting device to be calibrated; or A second mode involves replacing the chamber with a temporary calibration chamber containing at least one second temperature probe.

[0034] In either mode, the presence of at least one secondary probe is essential to maintain the temperature T in the chamber or in the temporary chamber during the calibration process. cal This allows for the measurement of

[0035] In either mode, several secondary probes can be introduced. If more than one secondary probe is used, these probes can be located in different areas of the chamber.

[0036] In the first mode, preferably at least one second temporary temperature probe is introduced so as to be located in or near the region of the chamber where the layer of coffee is present during the roasting operation.

[0037] In a second mode, during the calibration process, the chamber of the roasting apparatus is replaced with a similar chamber that includes at least one secondary probe therein, preferably in or near the region of the chamber where the layer of coffee is present during the roasting operation.

[0038] In a further step b), the calibration process is performed according to a predefined curve R set The preset curve includes controlling a heating device of the apparatus (X) to reproduce a predetermined curve corresponding to successive predefined time points t1, t2, ..., t final The temperature T set@t1 , T set@t2 , ..., T set@tfinal A set of points (T set@ti ;t i ) and the control is performed by controlling a temperature T reg Based on.

[0039] Pre-set curve radius set During the reproduction of the temperature T in the chamber, at the same time in step c), the calibration process is performed by measuring the temperature T in the chamber with at least one second temperature probe. cal This step c) thus involves measuring at least one set of points (T cal@ti ;t i ) can be determined.

[0040] In step d), the calibration process is performed at least at one time point t i The temperature T measured at cal@ti and a predetermined reference curve R obtained with a master roasting machine (M). ref At the same time t i Temperature T at ref@ti This involves comparing the calibration curve R ref is the same predefined curve R set While controlling the heating device of the master device to reproduce the temperature T ref Represents.

[0041] As explained further below, this step d) can be carried out after or simultaneously with steps b) and c).

[0042] Then, in step e), based on the comparison result resulting from step d), the calibration process comprises calibrating the roasting device (X) by applying a correction to the feedback loop regulation. Preferably, this correction is In the control system of the device (X), the measured temperature T reg Here, it means that in the control system the value of the temperature measured by the at least one first probe is corrected in a feedback loop regulation of the heating device based on the comparison established in step d). or This correction is based on the temperature T provided by the roast curve reproduced in the control system of the roaster. @ti Here, it means that in the control system, the value of the temperature reproduced by the heating device is corrected in a feedback loop regulation of the heating device based on the comparison established in step d).

[0043] Depending on the type of device, the type of heating (e.g., heater only, fan only, or both fan and heater), the correction can be a multiplication factor, a combination of a multiplication factor and an offset, a polynomial-based correction, a log-type formula, or an offset-based correction only. cal@ti and T ref@ti This can be determined via well known mathematical regression techniques that establish a relationship between

[0044] In one embodiment of the calibration process, Step d) is carried out simultaneously with step c), In step c), a preset curve R set During the reproduction of ref i and the corresponding temperature T ref@tref i and T cal@tref iand a correction is immediately applied to the feedback loop adjustment, preferably the correction is applied to the temperature T adjusted by the first temperature probe. reg or correction is applied to the preset curve R set The temperature T provided by set@ti applies to, In step e), the T measured by one temperature probe is preferably adjusted by applying a final correction to the feedback loop adjustment based on the final correction in step c). reg or by applying the final correction to the temperature T provided by the roast curve reproduced by the roasting device (X). @ti The roaster (X) is calibrated by applying the final correction to

[0045] Preferably, in the calibration process, between steps c) and d), The temperature T measured by the at least one second temperature probe in step c) cal@ti Let T be the adjusted value. cal@ti-adjusted , the adjusted value being dependent on a second temperature probe introduced into the chamber of the roaster to be calibrated or on a temporary calibration chamber replacing the chamber of the roaster to be calibrated, In step d), this adjusted value T cal@ti-adjusted The temperature Tref@ti can be compared to:

[0046] It was observed that by introducing different second temperature probes into the roasting chamber and running a calibration process with each of said different second temperature probes, a different correction of the feedback loop of the roasting machine was achieved. In fact, the differences between the measurements of the different probes were very small, amounting to a few degrees, but these differences had a direct impact on the calibration process. In fact, it was found that a difference of a few degrees Celsius directly affects the final color of the roasted beans according to some CTN values ​​(color test Neuhaus) and, obviously, the taste of the final roasted coffee beans. These differences in measurements are preferably taken into account during the calibration process, with the aim of reproducing as closely as possible the roast profile applied to the master machine.

[0047] These differences may be related to the location of the second temperature probe within the temporary calibration chamber, and slight differences in the mechanical configuration of the temporary calibration chamber due to lack of assembly precision, production line differences, component differences, and aging of the configuration.

[0048] Typically, this adjustment is predetermined in a previous calibration operation of the second temporary temperature probe itself. This calibration of the second temporary temperature probe is accomplished by comparison with an already adjusted probe.

[0049] Depending on the relationship between the temperatures of the two probes, different types of adjustments can be applied.

[0050] In one preferred process, T cal@ti-adjusted =K 2probe .(T cal@ti ) 2 +K 1probe .T cal@ti +T prove where: T probe corresponds to a preset temperature offset, which is specifically predetermined or is equal to 0 by default for at least one second temporary temperature probe introduced inside the chamber of the roaster to be calibrated or for a temporary calibration chamber replacing the chamber of the roaster to be calibrated, K 1probe corresponds to a preset temperature ratio, which is specifically predetermined or is default equal to 1 for at least one second temporary temperature probe introduced inside the chamber of the roaster to be calibrated or for a temporary calibration chamber replacing the chamber of the roaster to be calibrated, K 2probecorresponds to a preset temperature ratio, which is specifically predetermined or is equal to 0 by default for at least one second temporary temperature probe introduced inside the chamber of the roaster to be calibrated or for a temporary calibration chamber replacing the chamber of the roaster to be calibrated.

[0051] In the temperature adjustment process, in step c), a preset curve R set During the reproduction of T probe and / or K 1probe and / or K 2probe The value of may vary with time and / or temperature.

[0052] It was observed that the difference in measurements between the two temperature probes was amplified at higher temperatures. Hence, the coefficient T probe , K 1probe , and K 2probe The value of R is calculated based on the change in temperature according to the preset curve R in step c). set can be changed during reproduction.

[0053] Although the preferred mode above uses a polynomial-based adjustment of temperature, other types of adjustments can also be applied.

[0054] In one particular mode of the above embodiment of the calibration process, Step d) is carried out simultaneously with step c), In step c), a preset curve R set During the reproduction of ref i And the corresponding ratio T ref@tref i / T cal@tref i is calculated and the correction is The temperature T provided by the reproduced roast curve set where the correction is a multiplication coefficient Ki defined as follows:

number

number

number

[0055] The coefficient K0 is A preset coefficient that is specifically predetermined for a series of similarly manufactured devices, or Pre-set coefficients that are pre-determined for specific ambient conditions, or A combination of two pre-set multiplication factors, It can respond to the following.

[0056] K0 corresponds to a preset coefficient that is specifically predetermined for a series of similarly manufactured devices.

[0057] In practice, the roasting equipment to be calibrated is usually part of a series of similarly manufactured equipment, which may for example be equipment equipped with the same elements assembled in the same way, corresponding to a particular model or design of equipment, or corresponding to the same production batch.

[0058] The first device in the series has already been calibrated and its multiplication factor correction K i If K0 is predetermined, then this correction or a rounded value of this correction can be immediately applied as a preset coefficient K0 to the calibration process of the other devices in the series. The advantage is that the calibration method is shorter.

[0059] If this preset coefficient K0 is unknown, for example due to the production of a new type of roaster or the use of new devices in production (new airflow driver, new heater), K0 is set to 1.

[0060] Alternatively, K0 may correspond to a preset coefficient defined in relation to the ambient conditions, such as temperature or humidity outside the roasting apparatus (X). During the calibration process, this coefficient may be set to 1 if the ambient conditions correspond to normal ambient conditions, such as a temperature of 20-25°C and a humidity of about 60%. Based on pre-calibrations of the same apparatus in different ambient conditions, various values ​​may be pre-determined for this coefficient depending on the ambient conditions and stored in a look-up table for further calibration operations.

[0061] Finally, K0 may correspond to a combination, i.e. a multiplication, of the above-mentioned preset coefficients, specifically predetermined for a set of devices, and the above-mentioned preset coefficients defined in relation to the ambient conditions.

[0062] As mentioned above, in the above specific mode, the temperature T measured by the at least one second temperature probe in step c) cal@ti to the adjusted value T according to the second temporary temperature probe or temporary calibration chamber used during the calibration process of the roasting machine. cal@ti-adjusted can be adjusted to.

[0063] In the above specific mode, in step c), successive t ref i For the corresponding calculated ratio T ref@tref i / T cal@tref i When converges to a certain value, e.g., Tref@tref i / T cal@tref i But, T ref@tref i-1 / T cal@tref i-1 If the difference is less than 2% from the last calculated correction factor K, step c) can be stopped. i can be used in step d) as the final defined ratio.

[0064] In practice, this means that temperature compensation has already been achieved in the regulation loop and continued operation will not result in better compensation.

[0065] In this particular mode, in step c), successive t ref i For the corresponding calculated ratio T ref@tref i / T cal@tref i does not converge to a certain value, specifically, the previously calculated ratio T ref@tref i-1 / T cal@tref i-1 , and then the calculated ratio T ref@tref i+1 / T cal@tref i+1 If it differs significantly, the calibration process can be stopped.

[0066] The corresponding calculated ratio T ref@tref i / T cal@tref i When does not converge over time, e.g., varies, it means that no temperature correction can be determined in the regulation loop and the calibration process cannot be performed.

[0067] In that case, the calibration process can be restarted to verify if this is a temporary problem and run normally, otherwise the calibration defaults may reflect the fact that the roasting apparatus has deficiencies, especially in the control of the heating devices.

[0068] In this particular mode, the comparison of step d) is performed using the ratio T ref@tref i / T cal@tref i However, as mentioned above, other types of comparisons can be applied in other modes.

[0069] In the first run of the calibration process, Pre-set curve radius set may be a curve established in a master roaster (M) for roasting a particular type of coffee bean and a particular quantity of said coffee beans, Prior to step b), said specific type of coffee beans and said specific amount of coffee beans are introduced into a chamber or into a temporary calibration chamber of a roasting device (X), In step b), the predetermined curve R is adjusted while the roasting apparatus chamber contains the coffee beans. set The heating device is controlled to reproduce the above.

[0070] In this alternative embodiment of the first implementation of the calibration process, Pre-set curve radius set may be a curve established in a master roaster (M) for roasting a particular type of coffee bean and a particular quantity of said coffee beans, Prior to step b), said specific type of coffee beans and said specific amount of coffee beans are introduced into a chamber or into a temporary calibration chamber of a roasting device (X), In step b), the preset curve R is measured while the roasting apparatus chamber contains the coffee beans. set The heating device is controlled to reproduce the In step d), the temperature T cal@ti is the temperature T ref@ti Compared with the ratio K final =T ref@ti / T cal@ti But the curve R ref and R cal At the final time t final It is calculated once with In step e), a correction factor corresponding to the calculated ratio is calculated as The temperature T provided by the reproduced roast curve set and the correction is a multiplication factor K final At temperature T set , or The temperature T measured by the first temperature probe reg and the correction is a multiplication factor

number

[0071] Preferably, in this first alternative embodiment, steps a) to e) are repeated at least once.

[0072] In a first implementation of the process, coffee beans are introduced into the chamber during the process.

[0073] In a variant of this first embodiment, Pre-set curve radius set may be a curve established in a master roasting machine (M) for the roasting of granular inert objects, the granular inert objects being designed to simulate coffee beans, Prior to step b), the granular inert matter is introduced into a chamber of the roasting device (X) or into a temporary calibration chamber, In step b), the predetermined curve R is measured while the chamber of the roasting device contains the granular inert matter. set The heating device is controlled to reproduce the above.

[0074] By inert it is meant that these bodies have the property of being able to withstand a temperature of at least 250° C. without undergoing a physical or chemical reaction. In a preferred embodiment, these particulate inert bodies are glass or plastic beads.

[0075] These objects have the advantage that no dirt is generated in the roasting chamber of the device (X).

[0076] These granular inert objects are configured to generate a pressure drop in the hot air flow while the chamber does not contain coffee beans and are designed to simulate coffee beans.

[0077] In a second implementation of the calibration process, no beans are introduced into the chamber during the process.

[0078] This second implementation offers several advantages over the first implementation. The operator does not need to weigh out and introduce specific types of beans into the chamber, eliminating the risk of human error, saving the operator time, and avoiding waste of beans used in the calibration process. There is no need for successive repetitions of the calibration process to get closer to the correct correction, which requires time to allow the roaster to cool between two calibration operations and wastes a lot of time. The device chamber remains in place. The calibration process is not affected by the characteristics of the particular beans used in the calibration process, such as variations in factory or bean storage conditions (variable temperature and humidity during storage).

[0079] In this second implementation of the calibration process: Pre-set curve radius set is the curve established in the chamber of the master roaster (M) while the chamber does not contain beans, In step b), the preset curve R is measured while the chamber of the roasting device does not contain any beans. set The heating device is controlled to reproduce the above.

[0080] In one mode of this second implementation, in step a), means configured to simulate the presence of coffee beans in the chamber are introduced in the chamber or are present in a temporary calibration chamber.

[0081] The means configured to simulate the presence of coffee beans may be a means configured to generate a pressure loss in the hot air flow while the chamber does not contain coffee beans. Such a means may be a device designed to restrict the hot air flow in the chamber, such as a grid, a mesh, a plate with at least one hole, and / or a pipe with a Venturi design.

[0082] In the second alternative mode, a heating device of the roasting apparatus comprising an airflow driver and a heater, the control system of the roasting apparatus being configured to control the airflow driver to vary the airflow; In step b), the air flow driver is controlled to generate a pressure loss in the hot air flow while the chamber does not contain coffee beans to simulate the presence of coffee beans in the chamber during a roasting operation.

[0083] In any mode of the second embodiment, the reference curve R determined by the master device ref is established under the same conditions used for the calibration process of roaster X, i.e., R ref During the determination, the master unit controls the air flow driver to have the same means of simulating beans or to use the same calibration jug or to generate the same pressure loss in the hot air flow.

[0084] In any mode of the second embodiment, the preset curve R set A set of points (T set@tseti ;t seti ), which successively includes: In the first stage, the temperature T set-stab , preferably at a temperature T of about 40° C. set Then, In the second stage, the temperature T set T set-stab From higher temperature T set-high Then, In the third step, the temperature T set-high Temperature T at set Equilibrium state of. Optionally, T set-high Reappearance of the second and third stages at higher temperatures.

[0085] In the first stage, the temperature T set-stabis preferably defined as the temperature that can be easily reached by the roasting equipment, regardless of the ambient temperature of the room in which it is used. Depending on the location of the world (hot or cold geographical areas) and the type of shop (open to the outdoors or indoors with air conditioning), a temperature T of about 40°C is set-stab can be defined as being readily achievable by cooling for ambient temperatures above 40° C. and readily achievable by heating for ambient temperatures below 40° C.

[0086] In the second stage, the increase may depend on the type of heating device used in the roasting apparatus and in particular on the type of regulation of the power provided to the heating device.

[0087] Preferably, the above-mentioned preset curve is a curve in which the temperature decreases as T set-stab This includes a final stage of cooling where heating is stopped until

[0088] When the above pre-set curve having at least three stages is used in the calibration process, Step d) is carried out simultaneously with step c), In step c), a preset curve R set During the reproduction of ref i and the corresponding temperature T ref@Tref i and T cal@Tref i and the temperature T measured by the first temperature probe in the roasting device control system. reg or a predefined curve R that is reproduced in the roaster's control system. set The temperature T provided by set@ti The amendment is applied immediately, In step e), the temperature T measured by the first temperature probe in the control system of the roasting device is calculated based on the last correction in step c). reg or the temperature T provided by the roast curve reproduced in the control system of the roasting machine. @ti , the roasting device is calibrated by applying said corrections, Next, At least one predefined time point t ref iis the curve R with equilibrium state. set , preferably at one predefined time t ref i is defined in a first step, and at least two predefined time points t ref i is defined in a third step, and optionally at least two predefined time points t ref i But, T set-high The second and third steps are repeated at temperatures higher than 100° C.

[0089] When the above preset curve having at least three stages is used in the calibration process, Step d) is carried out simultaneously with step c), In step c), a preset curve R set During the reproduction of ref i And the corresponding ratio T ref@tref i / T cal@tref i is calculated and the correction is The temperature T provided by the reproduced roast curve set and the correction is a multiplication factor K defined as follows: i and

number

number

number

[0090] Likewise, preferably, during step c), successive t ref i For the corresponding calculated ratio T ref@tref i / T cal@tref i If converges during the third stage, e.g., T ref@tref i / T cal@tref i is the previous calculated ratio T ref@tref i-1 / T cal@tref i-1 If it differs from 2% by less than the third stage is shortened.

[0091] In that case, if the pre-defined curve comprises at least one further step, said further step is applied earlier.

[0092] Likewise, preferably, during step c), successive t ref i For the corresponding calculated ratio T ref@tref i / T cal@tref i If does not converge to a constant value during the third stage, the third stage is extended.

[0093] Whatever the implementation, the calibration process may include obtaining information on the ambient conditions, such as temperature and / or humidity, outside the roasting apparatus. In step e) the correction can be modified based on the information, for example the correction comprises an offset. or The pre-set curve is modified by applying an offset to the temperature, for example if the pre-set curve has an equilibrium at the first stage, this equilibrium is offset.

[0094] In any implementation, preferably the calibration process uses a preset curve R set After step c), in which the temperature is reproduced, the roaster is cooled to a temperature of about 40°C.

[0095] This cooling step ensures that the roaster returns to a state that allows either a subsequent roasting operation or another calibration operation. This cooling is usually achieved by stopping the heating but maintaining air flow within the chamber.

[0096] In any implementation, the calibration method has a direct impact on the heating device and its relationship to the chambers in the apparatus and therefore can be performed on demand, in particular for the first time after manufacture of the roasting apparatus, after a repair or maintenance operation of said apparatus or after any movement or transportation of the apparatus in which it may have been subjected to a shock.

[0097] The calibration process can be performed automatically, for example at regular intervals or after a certain period of use. Some parts of the roasting equipment, such as gaskets or seals, may become damaged after a certain period of operation, especially in high temperature roasting environments, which directly affects the calibration of the equipment. Airflow may change with the presence of soiling, requiring maintenance and calibration.

[0098] The control system of the device may be configured to display a warning when prompting the operator to run the calibration process.

[0099] At the end of the calibration operation, if the calibration fails because a correction cannot be determined, the control system of the device can be configured to display a warning to prompt the operator to restart the calibration process and / or take control of the device to eventually repair it.

[0100] If the device is equipped with a communications interface for communicating with remote resources, the operator can display a warning if desired.

[0101] Preferably, the apparatus includes a user interface and the control system is configurable to provide a calibration mode which performs a calibration process accessible via the user interface.

[0102] In the calibration mode, the control system can be configured to prompt the operator to introduce at least one second temperature probe into the chamber or replace the chamber with a calibration chamber equipped with at least one second temperature probe, and the user interface can display a diagram illustrating the act of introducing a second temporary temperature probe or a temporary calibration chamber.

[0103] The method can be executed in the control system of the roasting machine, or on a computer, or directly on a mobile device, such as a smartphone or a table app, which is connected to the roasting machine. The connection can be remote or wired.

[0104] Preferably, in embodiments where the heating device of the roasting apparatus comprises an air flow driver and a heater, the air flow driver is calibrated before carrying out step a) of the calibration process.

[0105] Calibration involves adjusting the airflow values ​​supplied in the roaster to the airflow values ​​supplied in the master roaster.

[0106] In a second aspect, there is provided a coffee bean roasting apparatus comprising: a chamber for containing the coffee beans; a heating device for heating the air supplied to the chamber; at least one first temperature probe for regulating the temperature provided by the heating device, the at least one first temperature probe being located outside the chamber; A control system configured to control a heating device and configured to reproduce roast curves, each roast curve being generated at successive distinct time points t i At least one set of points (T @ti ;t i ) and the control of the heating device is controlled by the temperature T reg Based on the device comprises means for temporarily introducing at least one second temperature probe into the chamber of the roasting device or is configured to allow the temporary exchange of the chamber with a calibration chamber equipped with at least one second temperature probe, the control system is configured to receive an input of a temperature measured by the at least one second temperature probe; The control system is operable to perform a calibration process as described above.

[0107] Preferably, the chamber of the roasting apparatus is removable and adapted to be removed from the housing of the apparatus during operations of introducing and removing the beans.

[0108] Generally, the chamber containing the coffee beans does not include any temperature probe.

[0109] In this apparatus, at least one second temperature probe is present and operable within the roasting chamber only during a calibration mode of the apparatus, during normal roasting operation this second probe is not disposed within the chamber.

[0110] The chamber does not contain any temperature probes. There are no temperature probes located within the chamber to measure the temperature and use this measurement as an input for a regulatory feedback loop during the roasting operation.

[0111] Preferably, the apparatus includes a user interface and the control system is configurable to provide a calibration mode which performs a calibration process accessible via the user interface.

[0112] In the calibration mode, the control system can be configured to prompt the operator to introduce at least one second temperature probe into the chamber or replace the chamber with a calibration chamber equipped with at least one second temperature probe, and the user interface can display a diagram illustrating the act of introducing a second temporary temperature probe or a temporary calibration chamber.

[0113] In one mode, the at least one second temperature probe is a device external to the coffee bean roasting apparatus, the coffee bean apparatus comprising an opening designed to introduce the at least one second temperature probe airtight into the chamber or, then preferably, into a conduit connected to the outlet of the chamber.

[0114] In that mode, the at least one second temperature probe is not part of the roasting apparatus; it is a separate device.

[0115] The roasting device comprises an opening for sliding at least one second temperature probe into the chamber, such that when introduced into the opening, the connection between the probe and the opening becomes airtight, for example by means of a tight elastic seal.

[0116] In another mode, the chamber containing the coffee beans of the roasting apparatus is removable from the roasting apparatus; The coffee bean roasting apparatus includes an area designed to receive and hold the removable chamber; The at least one second temperature probe is part of a calibration chamber, the calibration chamber being configured to be temporarily introduced into the holding and receiving area in place of the dedicated roasting chamber.

[0117] Thus, when it is necessary to place at least one second temperature probe in the roasting chamber, the normal chamber dedicated to roasting is removed from the apparatus and replaced by a calibration chamber holding at least one second temperature probe.

[0118] In a third aspect, there is provided a computer program comprising instructions which, when executed by a computer, processor or control unit, cause the computer, processor or control unit to perform a calibration process as described above.

[0119] Preferably, the instructions of the computer program are executed by a processing unit of the roasting apparatus.

[0120] In one embodiment, the instructions of the computer program may be executed by a processing unit of a device external to the coffee bean roasting apparatus, such as a mobile device.

[0121] In a fourth aspect, there is provided a computer readable storage medium comprising instructions which, when executed by a computer, processor or control unit, cause the computer, processor or control unit to perform a calibration process as described above.

[0122] In this specification, the terms curve, profile, or recipe are used equivalently and refer to a series of discrete time points t i At what temperature T is applied @ti At least one set of distinct points (T @ti ;t i ) can be defined.

[0123] The above aspects of the invention may be combined in any suitable combination. Moreover, various features herein may be combined with one or more of the above aspects to provide combinations other than those specifically shown and described. Further objects and advantageous features of the invention will become apparent from the claims, detailed description, and accompanying drawings. [Brief description of the drawings]

[0124] Particular embodiments of the invention will now be described further, by way of example, with reference to the following drawings, in which: [Figure 1] FIG. 1 is a schematic diagram of a roasting apparatus in which the method of the present invention can be carried out. [Figure 2A] FIG. 2 is a block diagram of a control system of the device according to FIG. 1; [Figure 2B] 1 shows a temperature regulation feedback loop. [Diagram 3] 2 illustrates the execution of a calibration method in the device according to FIG. 1; [Figure 4] FIG. 4 is a block diagram of a control system of the device of FIG. 3 for enabling the execution of a calibration method. [Figure 5A] FIG. 1 illustrates the execution of a calibration method. [Figure 5B] FIG. 1 illustrates the execution of a calibration method. [Figure 5C] FIG. 1 illustrates the execution of a calibration method. [Figure 5D] FIG. 1 illustrates the execution of a calibration method. [Figure 6] FIG. 1 illustrates an embodiment of a calibration process in which a pre-set curve Rset corresponds to a roasting recipe defined for a particular type and weight of coffee beans. [Figure 7] FIG. 1 illustrates an embodiment of a calibration process in which the calibration process is performed without the need to use coffee beans. [Figure 8A] FIG. 8 shows curves obtained with the embodiment shown in FIG. 7. [Figure 8B] FIG. 8 shows curves obtained with the embodiment shown in FIG. 7. [Figure 8C] FIG. 8 shows curves obtained with the embodiment shown in FIG. 7. [Figure 8D] FIG. 8 shows curves obtained with the embodiment shown in FIG. 7. [Figure 9] FIG. 8B illustrates a closed feedback loop for temperature regulation during the calibration process of FIGS. 7 and 8A-8D. [Figure 10A] 8D shows an alternative curve to that shown in FIG. 8D. [Figure 10B] 8D shows an alternative curve to that shown in FIG. 8D. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0125] Roasting Equipment Figure 1 shows an exemplary side view of a roasting apparatus 10. Functionally, the roasting apparatus 10 is operable to roast coffee beans held in a chamber 1 by means of a hot air current introduced inside said chamber. At a first level, the apparatus comprises a housing 4, a roasting unit and a control system 80. These components will now be described in turn.

[0126] Roasting unit of roasting equipment The roasting unit is operable to receive and roast coffee beans.

[0127] The roasting unit, on the second level of the roasting apparatus 10, typically comprises a chamber 1 and a heating device 2, which will be described in turn.

[0128] The chamber 1 is configured to receive and hold coffee beans introduced by an operator. In a preferred embodiment, the chamber 1 is removable from the housing 4. The chamber comprises: For the introduction or removal of coffee beans, or To remove the chamber for cleaning and maintenance, or To clean the vertical housing part 43 behind the chamber, It can be removed from the roaster.

[0129] The bottom opening 11 of the chamber is configured to allow air to pass through, in particular it comprises a perforated plate on which the beans can be placed and through which air can flow upwards. The chamber 1 comprises a handle to enable the user to remove the chamber from the housing and hold it outside the housing.

[0130] A chaff collector (not shown) is in flow communication with the chamber 1 and receives the husks (chaff) which gradually separate from the beans and which, due to their low density, are blown into the chaff collector.

[0131] The heating device 2 comprises an air flow driver 21 and a heater 22 .

[0132] The air driver 21 is operable to generate an air flow (dotted arrow) in the direction of the bottom 11 of the chamber. The generated flow is configured to heat, agitate and lift the beans, so that they are heated homogeneously. In particular, the air flow driver may be a fan powered by a motor. An air inlet 42 may be provided in the base of the housing to supply air inside the housing, and the air flow driver may blow this air upwards through the passage 23 to the air outlet holes 41 in the direction of the chamber 1, as shown by the dotted arrow.

[0133] The heater 22 is operable to heat the airflow generated by the airflow driver 21. In the particular embodiment shown, the heater is an electrical resistor disposed between the fan 21 and the bottom opening 11 of the chamber, such that the airflow is heated before it enters the chamber 1, heating and lifting the beans. Other types of heaters may be used, such as electrical resistors, ceramic heaters, halogen sources, infrared sources, and / or microwave sources.

[0134] The heater 22 and / or air flow driver 21 are operable to apply a roast profile to the beans, the roast profile being defined as a temperature versus time curve.

[0135] When the chamber is mounted on the housing, the bottom of the chamber is tightly connected to the air outlet hole 41 so that no hot air flow leaks at the connection.

[0136] The top opening 12 of the chamber is connected to a smoke and particulate extraction device (not shown).

[0137] Although the invention is described with respect to a roaster implementing a fluidized bed of hot air, the invention is not limited to this particular type of roasting equipment. Drum roasters and other types of roasters can be used.

[0138] The roasting apparatus comprises at least one first temperature probe 5 which regulates the temperature of the air supplied by the heating device 2. This first temperature probe is arranged in a conduit 23 outside the chamber 1 which guides the hot air supplied by the heating device 2 to the bottom 11 of the chamber upstream of the chamber.

[0139] In an alternative, less preferred mode, at least one first temperature probe 51 can be positioned downstream of the chamber, which regulates the temperature of the air supplied by the heating device 2. This probe can become fouled by smoke during the roasting operation.

[0140] In another alternative less preferred mode, the apparatus may comprise both first and second temperature probes 5, 51 to regulate the temperature of the air supplied by the heating device 2. The average of the measured temperatures is used to regulate the heating device 2.

[0141] The roasting machine 10 typically comprises a user interface 6 allowing the display and input of information.

[0142] The roasting apparatus may be equipped with a code reader 7 for reading a code associated with a type of coffee beans, e.g. on a package of coffee beans. Preferably, this code reader is arranged on the apparatus such that an operator can easily position the code in front of the code reader. The code reader is preferably arranged on the front of the apparatus, e.g. close to the user interface 6 of the apparatus. Thus, the information provided by the code can be immediately displayed via a display of the user interface 6 arranged nearby.

[0143] Roasting Equipment Control System 1, 2A and 2B, a control system 80 is discussed, wherein the control system 80 is operable to control the components of the apparatus for roasting coffee beans. The control system 80 typically comprises, at a second level of the roasting apparatus, a user interface 6, a processing unit 8, an external temperature probe 5, a power supply 9, a memory unit 63, an optional database 62, sensors 19, a communication interface 61 for remote connection, a code reader 7, or any combination of these devices.

[0144] The user interface 6 includes hardware that allows a user to interface with the processing unit 8 via user interface signals. More specifically, the user interface receives commands from a user, which the processing unit 8 forwards as inputs to. The commands may be, for example, instructions to perform a roasting process, to adjust operating parameters of the roasting apparatus 10, and / or to power the roasting apparatus 10 on or off. The processing unit 8 may also output feedback to the user interface 6 as part of the roasting process, for example to indicate that a roasting process has been started or that parameters associated with the process have been selected, to indicate that parameters have evolved during the process, or to generate an alarm.

[0145] Additionally, the user interface can be used to initiate a calibration mode of the roasting appliance.

[0146] The user interface hardware may include any suitable device(s), for example the hardware includes one or more of the following: buttons such as joystick buttons, knobs or push buttons, joysticks, LEDs, graphic or text LCDs, graphic screens with touch sensitive buttons and / or screen edge buttons. The user interface 6 may be formed as one unit or as multiple separate units.

[0147] Part of the user interface may also be on a mobile app if the apparatus is provided with a communications interface 61, as described below, in which case at least part of the inputs and outputs may be transmitted to the mobile device via the communications interface 61.

[0148] The sensors 19 and temperature probes 5 are operable to provide input signals to the processing unit 8 to regulate the roasting process and / or the conditions of the roasting apparatus. The input signals may be analog or digital signals. The sensors 19 typically comprise at least one temperature sensor 5 and optionally one or more of the following sensors: a level sensor associated with the chamber 1, an air flow sensor, a position sensor associated with the chamber and / or the chaff collector.

[0149] A code reader 7 is provided, which reads the code on, for example, a coffee bean package and detects type C n It may be operable to automatically provide an input that is an identifier of the coffee beans.

[0150] The processing unit 8 typically comprises a memory and input / output system components that are usually configured as an integrated circuit such as a microprocessor or microcontroller. The processing unit 8 may comprise other suitable integrated circuits, such as programmable logic devices such as ASICs, PALs, CPLDs, FPGAs, analog integrated circuits such as PSoCs, systems on chips (SoCs), controllers, etc. For such devices, the aforementioned program code may be considered as or may additionally include programmed logic, where appropriate. The processing unit 8 may also comprise one or more of the aforementioned integrated circuits. In the latter example, several integrated circuits are arranged to communicate with each other in a modular manner, e.g. a slave integrated circuit for controlling the user interface 6 communicates with a master integrated circuit for controlling the roasting apparatus 10.

[0151] The power supply 9 is operable to provide electrical energy to the controlled components and the processing unit 8. The power supply 9 may include various means such as a battery or a unit for receiving and regulating the mains power supply. The power supply 9 may be operatively connected to part of the user interface 6 for powering the roasting apparatus 10 on or off.

[0152] The processing unit 8 typically comprises a memory unit 63 for storing instructions as program code and optionally data. For this purpose, the memory unit typically comprises a non-volatile memory, e.g. EPROM, EEPROM or Flash, for storing the program code as instructions and operating parameters, and a volatile memory (RAM) for temporarily storing data. The memory unit may comprise a separate and / or integrated memory (e.g. on a semiconductor die). For programmable logic devices, the instructions may be stored as programmed logic.

[0153] The instructions stored in the memory unit 63 may be idealized as including a coffee bean roasting program.

[0154] The control system 80 is operable to apply this coffee bean roasting program by using the signal of the external temperature probe 5 to control the heating device 2, i.e., in the particular illustrated embodiment of FIG. 1 , by controlling the air flow driver 21 and / or the heater 22.

[0155] The coffee bean roasting program may use brewing information encoded on the code, which may be stored as data on the memory unit 63, or other information from a remote source via the communication interface 61, inputs provided via the user interface 6, and / or signals of the sensors 19 to control the components.

[0156] Specifically, the control system 80 detects a series of distinct time points t1, t2, ..., t final The temperature T @t1 , T @t2 , ..., T @final The roast curve R is adapted to provide:

[0157] To that end, the processing unit 8 is operable as follows. Input T of external temperature probe 5 reg@ti To receive, Process the input according to the roast curve R, It provides an output which is the roast curve R. More specifically, the output includes the operation of at least the heater 22 and the air flow driver 21.

[0158] For example, as shown in FIG. 2B, the temperature measured by the temperature probe 5 is used to adapt the power of the heater 22 and / or the power of the air driver 21 in a feedback loop to apply this roast curve to the beans.

[0159] In the illustrated feedback loop regulation, the temperature T reg@ti The temperature T of the roasting curve is reproduced. @ti Depending on the difference, the heating device 2 is operated to correct the difference.

[0160] Depending on the type of control applied to the roaster, the heater 22 can be supplied with one predefined power, meaning that the temperature of the heater is constant, in which case the power of the air driver 21 can be controlled based on the temperature regulated by the probe 5 in order to vary the contact time of the air flow through the heater during its movement.

[0161] Alternatively, the air driver 21 can be supplied with one predefined power, meaning that the air flow rate is constant, in which case the power of the heater 22 can be controlled based on the temperature regulated by the probe 5 in order to heat more or less air as it passes through the heater.

[0162] In a final alternative, both the heater 22 and the air driver 21 can be controlled based on the regulation of temperature by the probe 5 .

[0163] The control system 80 may comprise a communication interface 61 for data communication between the roasting apparatus 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 provide and / or receive information about the coffee bean roasting process, such as roasting process information, bean type, bean quantity, etc. The communication interface 61 may comprise a first and a second communication interface for simultaneous data communication with multiple devices or communication via different media.

[0164] The communication interface 61 can be configured for cable or wireless media or a combination thereof, for example wired connections such as RS-232, USB, I2C, Ethernet as defined by IEEE 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. The communication interface 61 connects with the processing unit 8 by communication interface signals. Typically, the communication interface comprises a separate processing unit (examples of which are given above) for controlling communication hardware (e.g. antenna) to interface with the master processing unit 8. However, less complex configurations can be used, such as a simple wired connection for direct serial communication with the processing unit 8.

[0165] The processing unit 8 processes different predefined roast recipes (RM A , R.M. B , ...) and recipes allow access to specific types of coffee beans or coffee blends (C A , C B , ...), and preferably in a specific amount (M A , M B , ...) the above-mentioned coffee beans or coffee blends.

[0166] These recipes can be stored in the memory 13 of the processing unit 8. Alternatively, these data can be stored on a remote server, which the processing unit 8 can access via the communication interface 61, either directly or indirectly via a mobile device that establishes a connection between the remote server and the processing unit.

[0167] The control system 80 may comprise a database 62 that stores information about the coffee beans, in particular the operating conditions for roasting a particular coffee bean as described herein. The database 62 may be stored locally in the memory 63 of the roaster control system or remotely on a server accessible via the communication interface 63.

[0168] In one alternative embodiment, the control system is adapted to read the roast recipe RM during the code reading operation. n (and, depending on the embodiment, the specific quantities M n ), which is encoded in the code and decoded by the control system.

[0169] A predefined roasting recipe (RM) adapted to a specific type of coffee bean or coffee blend and a specific weight of said beans. A , R.M. B The first set of roasting operations (t1, t2, ...) is defined during the first operation of roasting these particular beans in a particular roasting machine, defined as the master roasting machine (M). Typically, this operation can define temperature and time parameters to optimally roast the particular beans based on its own roasting expertise, resulting in the application of temperatures T1, t2, ... at corresponding successive predefined time points, respectively. @t1 , T @t2 , a set of points (T @ti ;t i ) is executed by coffee experts who can define the roasting recipes they provide.

[0170] Once these roast recipes are predefined in a master roast machine, they can be automatically reproduced in roast machines similar to the master roast machine.

[0171] Logically, starting with the same beans and applying the same roast recipe in a roaster similar to the master roaster should result in identical roasted coffee beans. However, it has been observed that the reproduction of roasts is systematically inconsistent. Although the temperature probe 5 is perfectly calibrated to measure the correct temperature, inconsistencies in the roasting of the same beans have been observed between similar roasters.

[0172] During the course of this invention, it was suspected that small differences between each device appeared during manufacturing. These differences could be related to the use of different key components of the devices (fans, heaters, temperature sensors) or even changes in the sources or slight differences in the assembly of each device, for example small differences in the relative positions of the key components creating very small air leaks in various locations.

[0173] As a result, although the air stream introduced inside the chamber had the correct temperature as measured by the temperature probe 5, this hot air stream was received differently inside the chamber, directly affecting the roasting of the beans.

[0174] To solve this problem, a method has been developed that allows for the calibration of newly manufactured roast machines so that the machine can consistently reproduce the roast recipe defined in a specific master roast machine.

[0175] This method is illustrated in Figures 3, 4 and 5A-5C.

[0176] Figure 3 shows a roaster X similar to that of Figure 1 during a calibration operation, the calibration being aimed at enabling the roaster X to reproduce a coffee bean roasting recipe defined in one specific similar master roaster M. During this calibration operation, a secondary temperature probe 5 is temporarily introduced inside the chamber 1.

[0177] By temporary it is meant that this secondary temperature probe 5 is not deployed during the normal operation of roasting coffee beans, but only during a calibration operation or for other temporary operations (such as a maintenance check).

[0178] The secondary temperature probe 5 is located in chamber T cal The roaster is connected to a processing unit 8 such that the temperature measurements within are provided as input to the roaster's control system as shown in FIG.

[0179] Before the calibration process of device X is started, in a preliminary step, a predetermined calibration curve R ref is established in a master roasting apparatus as shown in Figure 5A.

[0180] During this stage, the preset curve R set The heating device 2 of the roasting apparatus M is controlled to reproduce the predetermined curve at corresponding successive predefined time points t1, t2, ..., t final The temperature t applied set@t1 , T set@t2 , ..., T set@tfinal A set of points (T set@ti ;t i ) is provided. This control is performed by controlling the temperature T reg Based on.

[0181] Pre-set curve radius set During the simulation, the temperature in the chamber T ref is measured as a function of time at the second temporary temperature probe 3. This measurement allows the measurement of a predetermined calibration curve R ref The corresponding curve T ref At least one set of points (T ref@ti ;t i ) can be determined.

[0182] Similarly, during the calibration process shown in FIG. 5B, the same pre-set curve R set The heating device 2 of the roaster X is controlled so as to reproduce the temperature T reg Based on.

[0183] Pre-set curve radius setDuring the reproduction of the temperature T cal is measured as a function of time with a second temporary temperature probe 3. This measurement results in the curve T cal At least one set of points (T cal@ti ;t i ) can be determined.

[0184] In the calibration process of roaster X, the temperature T cal@ti However, there is at least one time t i The temperature T obtained by the master roaster M ref@ti FIG. 5C is a graph showing the following: Pre-set curve radius set , Pre-set curve radius set During the reproduction of the previously determined calibration curve R ref Establish the temperature T in the chamber of the master roasting apparatus ref@ti , The same predefined curve R set During the simulation, the temperature T in the chamber of the roaster X cal@ti , , the curve or set of points corresponding to

[0185] FIG. 5C shows the same pre-set curve R set This study will reveal how regeneration of the ion exchange membrane varies from device to device. This variation can be explained by differences in the manufacturing process.

[0186] To complete the calibration of roaster X, cal and T ref Based on the comparison with the pre-defined curve R, a correction is applied to the feedback loop adjustment of device X, so that the control system of device X is adjusted to match the pre-defined curve R. set When the desired temperature T is reached in the chamber of the device X, as shown diagrammatically in FIG. ref is obtained.

[0187] T cal and T refDifferent types of corrections can be applied depending on the relationship between the master roast machine and the airflow driver. The complexity of the relationship may depend on differences in the structure between the roast machine and the master roast machine, such as the use of different types of heaters, different shapes of chambers, different control rules or algorithms to control the heaters, for example to provide more precise control (more complex, for example, if there is a two-stage control for the airflow driver and the heater).

[0188] The relationship is typically determined by regression analysis, which is performed by regression analysis software using well-known analytical models such as linear regression, multiple regression, non-linear regression, polynomial regression, etc.

[0189] Once T cal and T ref Once the relationship between is defined, a correction can be applied to the rule or algorithm applied by the feedback loop regulation. Depending on the complexity of this rule, the correction can be applied at different steps of the rule. In the simplest embodiment, the correction is preferably applied to the temperature T measured by the first temperature probe 5. reg or the temperature T provided by the reproduced roast curve @ti applies to.

[0190] As shown in FIGS. 5A and 5B, for roasters M and X, where both roasters have very similar components, a simple feedback loop control that operates the heater 22 only based on the temperature measured by the temperature probe 5 can be used to control the temperature at time t final Here, a correction factor can be defined by the ratio K.

number

[0191] In another embodiment of the present invention, the reciprocal of the above ratio, i.e.

number

[0192] The compensation allows the control system of device X to measure the temperature T ref This makes it possible to supply hot air into the chamber at a temperature close to

[0193] Thus, in addition to the calibration process, during the roasting operation in the roasting apparatus X, a predefined coffee bean roasting recipe R defined for a particular bean in the master roasting apparatus M is calibrated by the temperature measurements of the first probe 5 for controlling the heating device 5, or the temperature T provided by the roast curve to be reproduced. @ti can be accurately reproduced by a control system that applies the above ratio to

[0194] The calibration process is as follows: temperature T ref and T cal and / or the type of comparison between performing an iteration in the calibration process, repeating the process with even more refined corrections; and / or Predefined curve R used in the process set Type of, and / or the presence or absence of coffee beans in the chamber during the calibration process; can be applied in different alternatives.

[0195] These alternatives can provide some accuracy in calibration and more consistent reproduction of roast recipes.

[0196] Figure 6 shows the preset curve R setillustrates one embodiment of a calibration process that corresponds to a roasting recipe defined for a particular type and amount of coffee beans. In this process: In a first preliminary step 6a, a pre-defined curve R corresponding to a roasting recipe is set is created in a master roaster M that roasts a specific type and quantity of coffee beans. This creation is usually carried out by a coffee expert with the aim of providing the coffee beans to be roasted with the best possible taste, taking into account the final specific type of extraction (espresso, filter, cold brew, ...). In a next preliminary step 6b, these particular types and quantities of coffee beans are then matched to said curve R based on the temperature measurements made by the first temperature probe 5. set The beans are roasted again in the master roasting device M by controlling the heating device to reproduce the temperature T ref is measured in the chamber by a second temporary probe 3 introduced into the chamber. A calibration process of the device X is then carried out, and these particular types and quantities of coffee beans are fitted to the curve R based on the temperature measurements made with the first temperature probe 5. set At the same time, the temperature T cal is measured in the chamber by a second temporary probe 3 (FIG. 6c).

[0197] In a further step, the temperature T measured in each chamber by the second temporary probe 3 is ref@ti and T cal@ti In a preferred embodiment, the comparison is made with the curve R ref and R cal At the final time t final Ratio in T ref@ti / T cal@ti and use this ratio as a correction factor to reproduce the temperature T set or the inverse of this ratio as a correction factor to the temperature T measured by the temperature probe 5 of the roasting device X. reg (6d of FIG. 6).

[0198] Preferably, step 6c is repeated applying this just determined correction factor, in a feedback loop adjustment, to determine a new, more accurate correction factor. The operation can be repeated again.

[0199] This embodiment may have some drawbacks. This requires the unnecessary roasting of a significant amount of coffee beans, which becomes waste. The operator needs time to introduce the beans and perform successive repetitions: in particular, it is advisable to wait between two roasting operations to allow the roasting equipment to cool down and to be able to repeat the roasting operation always under the same conditions. Human manipulation can introduce errors (e.g. weighing beans) that directly affect the calibration. The calibration relies on the characteristics of the beans, which can change over time. New equipment requires cleaning before it can be sold.

[0200] To overcome these drawbacks, the coffee beans can be replaced by granular inert objects such as glass beads.

[0201] FIG. 7 illustrates an embodiment of the calibration process in which the calibration process is performed without the need to use coffee beans.

[0202] In this process, the preset curve R set is a curve that has been established regardless of the particular type or weight of coffee beans.

[0203] As in the previous embodiment, In a first preliminary step 7a, a preset curve R set is reproduced in the master roasting device M based on the adjustment n of the temperature using the first temperature probe 5, and at the same time the temperature T ref is measured in the chamber by a second temporary probe 3 introduced into the chamber. ref The calibration curve R ref Or a set of points is established. Next, a calibration process of roaster X is performed. The heating device of the apparatus X generates a curve R based on the adjustment of the temperature using the first temperature probe 5. set At the same time, the temperature T cal is measured in the chamber by a second temporary probe 3 introduced into the chamber (FIG. 7b). cal A set of points R representing cal is established. In a further step, or simultaneously, this temperature T measured in the chamber by a second temporary probe 3 cal@ti is the previously determined T ref@ti and the calibration correction K is estimated (FIG. 7c).

[0204] 8A-8D show curves that can be obtained with the embodiment shown in FIG.

[0205] FIG. 8A shows a preset curve R that does not need to be reproduced as a profile corresponding to a roasting recipe. set , which shows a preferred profile of the (T set@tset i ;t set i ) and continuously In the first stage, the temperature T set-stab Temperature T at set Then, In the second stage, the temperature T set T set-stab From higher temperature T set-high Then, In the third step, the temperature T set-high Temperature T at set The equilibrium state of In the fourth stage, the heating is stopped and the cooling Includes.

[0206] As a result, this preset curve Rset has three points (T set-stab ;t stab ), (T set-high ;t high ), and (Tset-high , t end ) can be defined as

[0207] As mentioned above, in the first stage, the temperature is kept constant T set-stab is preferably defined as a temperature that the roaster can reach quickly, whatever the ambient temperature of the room in which it is used, for example a temperature of about 40°C. The length of this first stage must be sufficient to allow the heating of the lower temperature equipment or the cooling of the higher temperature equipment (if previously used) to a steady state. This length can vary from type of equipment and in particular from power of the heating device, of heat exchange with the outside.

[0208] Generally, a few minutes may be sufficient.

[0209] In the second and third stages, the temperature T to be reached and maintained set-high may again depend on the type of electric heating device used in the roasting apparatus and in particular on the type of regulation of the power provided to the heating device. In the case of an electric heating device in which the blower is kept at the same speed and the regulation is only performed by adapting the power of the electrical resistance, the temperature T set-high is preferably set within a stable operating region of electrical resistance, so that maintaining the electrical resistance within that region does not result in significant deviations during adjustment.

[0210] The existence of an equilibrium state in the third stage allows the temperature to stabilize along this equilibrium state, unlike the region where the temperature changes rapidly as in the increase at the beginning of the second stage, and R cal This allows for a more reliable comparison.

[0211] In a roasting device such as that shown in FIG. set can be defined as follows: T set-stab =40℃ t within 7 to 10 minutes stab T in the range of 100 to 200°C set-high t in the range of 4 to 6 minutes end .

[0212] FIG. 8B illustrates the curve R obtained during the execution of the first preliminary step (shown in step 7a of FIG. 7). ref The preset curve R set is reproduced in the master roasting device M based on the temperature measured by the first temperature probe 5, and at the same time the temperature T ref is measured in the chamber by a second temporary probe 3 introduced into the chamber. ref A set of points (T ref@ti ;t i ) Calibration curve R ref is determined as indicated by the white dots. Preferably, the points are aligned along a curve R set At a predefined time t ref i is determined.

[0213] As shown in FIG. 8B, at least one predefined time point t ref1 is defined in the first step and there are at least two predefined time points t ref2 ~t ref7 is defined in the third step.

[0214] FIG. 8C shows the curve R obtained during the calibration process of the roaster X. cal , and a curve R based on the measured temperature of the first temperature probe 5 is set The heating device of the device X is controlled to reproduce the temperature T cal is measured in the chamber by a second temporary probe 3 introduced into the chamber (shown in step 7b of FIG. 7). cal A set of points (T cal@ti ;t i ) containing the curve R cal is established as shown in the figure, and T cal At a predefined time t ref i T as a function of time, as measured at cal A set of points (T cal@tref i ;t ref i ) to establish

[0215] In the embodiment of FIG. 8C, a preset curve R set During the reproduction of ref i and the corresponding temperature T ref@tref i and T cal@tref i and corrections can be immediately applied in the control system of the roaster.

[0216] In one preferred embodiment, the preset curve R by the device X is used as shown in the curve of FIG. set During the reproduction of ref i (as determined in FIG. 8C) and the corresponding ratio T ref@tref i / T cal@tref i is calculated and a correction factor is applied to the temperature T set@t1 and the correction factor corresponding to the ratio Ki is defined as follows:

number

[0217] t cal7 Using the final convergence value K7 obtained in, the temperature T of the roast curve established in the master roast machine M and reproduced by the roast machine X is calculated. @ti Calibrate the roasting equipment by applying a multiplication factor to

[0218] Or, t cal7 Using the final convergence value K7 obtained in reg Multiplication factor

number

[0219] Depending on the progress of the convergence of the calculated ratio K to a constant value, the calibration process may be stopped early.

[0220] FIG. 9A shows the closed feedback loop of temperature regulation during the calibration process of FIG. 7 (steps 7b, 7c) and FIGS. 8A-8D.

[0221] Pre-set curve radius set During the reproduction of ref i (i=1~n), temperature T cal@tref i is measured in the chamber using a second temperature probe 3 and input to the control unit 8. The temperature is then compared to a corresponding predetermined temperature T ref@tref i where the comparison is made with the ratio K i This involves calculating

number

[0222] Figure 9B illustrates an alternative calibration method to that performed in Figure 9A. Figure 9B illustrates the closed feedback loop of temperature regulation during the calibration process of Figure 7 (steps 7b, 7c) and Figures 8A-8D.

[0223] Pre-set curve radius set During the reproduction of ref i (i=1~n), temperature T cal@tref i is measured in the chamber with a second temperature probe 3 and input to the control unit 8. The temperature is then compared to a corresponding predetermined temperature T ref@tref i where the comparison is made with the ratio K i This involves calculating

number

number

[0224] 7 (steps 7b, 7c), 8A-8D, and 9A and 9B, if the device X to be calibrated is part of a series of similarly manufactured devices for which the calibration method has already been performed, a preset coefficient K0 can be predetermined for the series. Thus, to shorten the calibration process for device X, this coefficient K0 can be used in the calculation of the correction coefficient shown in FIG. 8D as follows:

number

[0225] FIG. 10A shows the continuous calculated ratio T ref@tref i / T cal@tref i The situation where the ratios T ref@tref i / T cal@tref i is the previously calculated ratio T ref@tref i-1 / T cal@tref i-1 If the difference is less than 2%, the preset curve R set The repetition of the last calculated ratio K i can be used as a correction factor for device X. In the curve shown, the ratio t ref@tref5 / T cal@tref5 is T ref@tref4 / T cal@tref4This means that step c) of the calibration process is very close to t cal5 This means that you can stop at

[0226] FIG. 10B shows the continuous calculated ratio T ref@tref i / T cal@tref i This shows the situation where the continuous t ref i and the corresponding calculated ratio T ref@tref i / T cal@tref i It can be set that the calibration process is stopped if the ratio T increases by more than 20%. ref@tref i / T cal@tref i does not converge after t6, which means that the coefficient K cannot be defined. The calibration process has failed and must be stopped. Such a situation reveals that the method is not working properly or that the device is broken or has initial conditions that are not working properly and cannot be calibrated.

[0227] It may be suggested that the calibration process be restarted. If the calibration process fails again, maintenance is required.

[0228] The operator can be automatically guided through the device's display to carry out these various steps.

[0229] Alternatively, it can be assumed that successive calculated ratios do not converge when the ratio reaches pre-determined upper and lower limits, e.g., less than 0.5 or more than 2. If such a ratio is observed, the process is stopped.

[0230] Preferably, in embodiments where the calibration process is performed in a machine that does not contain beans, means configured to simulate the presence of coffee beans are introduced into the chamber of machine X or are present in a temporary calibration chamber placed in machine X during the calibration process.

[0231] In that case, the reference curve R determined by the master device refis established under the same conditions as those used for the calibration process of roaster X, the master machine having the same means of simulating beans or using the same calibration jug.

[0232] Alternatively, in embodiments where the calibration process is performed in an apparatus that does not contain beans and the control system of the roaster X is configured to control the heating device to control the airflow supplied to the chamber, in step b) of the calibration process the heating device is preferably controlled to reproduce the value of the airflow generated when coffee beans are present in the chamber.

[0233] In that case, the reference curve R determined by the master device set is established under the same conditions with the master unit having the same hot air flow.

[0234] In the above embodiment of the calibration process, the temperature T measured by the second temperature probe 3 cal@ti The value of T is adjusted to a specific adjusted value T cal@ti-adjusted can be adjusted to.

[0235] As shown in preliminary step 6b and calibration step 6c of FIG. 6, a predetermined reference curve R obtained with a master roasting machine is used. ref This temperature adjustment is not necessary if there is a single second temporary probe 3 to determine and subsequently calibrate all roasting equipment.

[0236] However, if there are several different second temporary probes 3 or temporary calibration chambers (which will be necessary when a large number of roasting machines are on the market), the measurements of these probes or chambers are compared with the measurements of the original second temporary probe 3 or another already calibrated second temporary probe 3. Based on this comparison, a new second temporary probe 3 can be used in the roasting machine calibration process as described above.

[0237] Preferably, In step c), the temperature T measured by the new second temperature probe cal@tiThe value of is adjusted to the value T cal@ti-adjusted can be adjusted to and In step d), this adjusted value T cal@ti-adjusted The temperature Tref@ti can be compared to:

[0238] For the operation of comparing the measurements of the new second temporary probe with the measurements of the original second temporary probe 3 or with another already calibrated second temporary probe 3, a reference curve of temperature versus time is reproduced, for example as shown in Figure 8A. Based on this comparison, an adjustment of the temperature measurements of the new second temporary probe can then be defined.

[0239] Depending on the relationship between the temperatures of the two probes, different types of adjustments can be applied, the complexity of which may depend on the structural differences between the two probes, such as the use of a new type of probe, a different shaped chamber, a new position of the probe within the temporary chamber, etc.

[0240] The relationship is determined by regression analysis, which may be performed by regression analysis software using well-known analytical models such as linear regression, multiple regression, non-linear regression, polynomial regression, and the like.

[0241] In one preferred process, T cal@ti-adjusted =K 2probe .(T cal@ti ) 2 +K 1probe .T cal@ti +T prove Preset temperature offset T probe , and the preset temperature ratio K 1probe and K 2probe is defined by regression analysis software.

[0242] The calibration process of the present invention was performed on a model of a roasting machine having the characteristics of the machine of FIG.

[0243] A series of roasting machines were manufactured as copies of a master roasting machine with an established roasting recipe. Without applying a calibration process to a series of roasting machines similar to the master roasting machine, it was observed that roasting of the same beans following the same roasting recipe would produce roasted beans of different colors from machine to machine, evidence of a lack of consistent roasting. Measurements of the temperature in the chamber of these different machines showed a difference of about 10% from the master machine, i.e., a difference of 20-25°C, when a temperature of 200°C was required.

[0244] By implementing a calibration method within each piece of roasting equipment in the series, it was determined that this difference could be reduced to approximately 1°C, resulting in beans of the same color.

[0245] The calibration process of the present invention has the following advantages: Allows consistent reproduction of the coffee bean recipe defined by the expert on the master roaster on any similar newly manufactured roaster, Allows automatic execution, In some embodiments, this avoids wasting coffee and operator time and does not require any cleaning operations.

[0246] While the invention has been described with reference to the above illustrated embodiments, it will be understood that the invention as claimed is in no way limited to those illustrated embodiments.

[0247] Variations and modifications can be made without departing from the scope of the invention as defined in the claims. Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred to herein.

[0248] As used herein, the terms "comprises," "comprising," and similar terms should not be construed in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to." [Explanation of symbols]

[0249] 10 Roasting equipment 1. Chamber 11 Bottom opening 12 Top opening 2. Heating Device 21 Air Flow Driver 22 Heater 23 Passage 3 Secondary Temperature Probe 4. Housing 41 Air outlet hole 42 Air inlet 43 Vertical housing part 5, 51 First temperature probe 6 User Interface 7 Code Reader 8 Processing Unit 80 Control System 9 Power supply 19 Sensors 61 Communication Interface 62 Database 63 Memory Unit

Claims

1. A calibration process of a coffee bean roasting machine (X) for replicating a coffee bean roasting recipe defined in one specific master roasting machine (M), comprising: The coffee bean roasting device (X), a chamber (1) for containing coffee beans; A heating device (2) configured to supply hot air to the chamber; at least one first temperature probe (5) for measuring the temperature of the air supplied by the heating device, the at least one first temperature probe (5) being arranged outside the chamber; A control system (80) configured to control the heating device (2) and configured to reproduce a roast curve, the roast curve being reproduced at successive distinct time points t ｉ At least one set of points (T ＠ｔｉ ;t ｉ ), and said control of said heating device (2) is based on a temperature T ｒｅｇ a control system that performs a feedback loop adjustment based on the Equipped with The calibration process further comprises: a- introducing at least one second temporary temperature probe into the chamber of the roasting device (X) to be calibrated or replacing said chamber with a temporary calibration chamber equipped with at least one second temperature probe; b - Pre-set curve R ｓｅｔ and controlling the heating device to reproduce the predetermined curve at corresponding successive predetermined times t １ , t ２ , . . . , t ｆｉｎａｌ The temperature T ｓｅｔ＠ｔ１ , T ｓｅｔ＠ｔ２ , . . . , T ｓｅｔ＠ｔｆｉｎａｌ A set of points (T ｓｅｔ＠ｔｉ ;t ｉ ) and said control is based on said temperature T measured by said at least one first temperature probe (5). ｒｅｇ A process based on the above. c-the preset curve R ｓｅｔ During the reproduction of the temperature T ｃａｌ as a function of time to obtain at least one set of points (T ｃａｌ＠ｔｉ ;t ｉ ) determining the d - at least one time point t ｉ The temperature T measured at ｃａｌ＠ｔｉ and a predetermined reference curve R obtained by the master roasting machine (M). ｒｅｆ At the same time t ｉ Temperature T ｒｅｆ＠ｔｉ A step of comparing the reference curve R ｒｅｆ is the preset curve R ｓｅｔ The temperature T measured in the chamber of the particular master roaster (M) while controlling the heating device of the master roaster to reproduce ｒｅｆ and e- calibrating said roasting device (X) by applying corrections to said feedback loop adjustments based on said comparison; A calibration process including:

2. Step d) is carried out simultaneously with step c), In step c), the preset curve R ｓｅｔ During the reproduction of ｒｅｆ ｉ And the corresponding temperature T ｒｅｆ＠ｔｒｅｆ ｉ and T ｃａｌ＠ｔｒｅｆ ｉ and a correction is immediately applied to said feedback loop adjustment; In step e), the roasting device (X) is calibrated by applying the final correction to the feedback loop adjustment based on the final correction in step c). The calibration process of claim 1 .

3. Between step c) and step d), The temperature T measured by the at least one second temperature probe in step c) ｃａｌ＠ｔｉ The value of is adjusted to the value T ｃａｌ＠ｔｉ－ａｄｊｕｓｔｅｄ , said adjusted value depending on the second temperature probe introduced inside the chamber of the roasting apparatus (X) to be calibrated or on the temporary calibration chamber replacing the chamber of the roasting apparatus (X) to be calibrated, In step d), the adjusted value T ｃａｌ＠ｔｉ－ａｄｊｕｓｔｅｄ However, the temperature T ｒｅｆ＠ｔｉ Compared to, A calibration process according to claim 1 or 2.

4. T ｃａｌ＠ｔｉ－ａｄｊｕｓｔｅｄ =K ２ｐｒｏｂｅ .(T ｃａｌ＠ｔｉ ) ２ +K １ｐｒｏｂｅ .T ｃａｌ＠ｔｉ +T ｐｒｏｂｅ where: T ｐｒｏｂｅ corresponds to a preset temperature offset, which is specifically predetermined for the at least one second temporary temperature probe introduced inside the chamber of the roasting apparatus (X) to be calibrated or for the temporary calibration chamber replacing the chamber of the roasting apparatus (X) to be calibrated, or which is equal to 0 by default, K １ｐｒｏｂｅ corresponds to a preset temperature ratio, which is specifically predetermined or is default equal to 1 for the at least one second temporary temperature probe introduced inside the chamber of the roasting apparatus (X) to be calibrated or for the temporary calibration chamber replacing the chamber of the roasting apparatus (X), K ２ｐｒｏｂｅ corresponds to a preset temperature ratio, which is specifically predetermined for the at least one second temporary temperature probe introduced inside the chamber of the roasting apparatus (X) to be calibrated or for the temporary calibration chamber replacing the chamber of the roasting apparatus (X) to be calibrated, or which is equal to 0 by default; The calibration process of claim 3.

5. In step c), the preset curve R ｓｅｔ In the above reproduction, T ｐｒｏｂｅ The value of K １ｐｒｏｂｅ and / or the value of K ２ｐｒｏｂｅ The calibration process of claim 4 , wherein the value of varies with time and / or temperature.

6. Step d) is carried out simultaneously with step c); In step c), the preset curve R ｓｅｔ During the reproduction of ｒｅｆ ｉ And the corresponding ratio T ｒｅｆ＠ｔｒｅｆ ｉ / T ｃａｌ＠ｔｒｅｆ ｉ is calculated and the correction is The temperature T provided by the roasting curve to be reproduced ｓｅｔ wherein the correction is a multiplication coefficient Ki defined as follows: [0010] During the ceremony, K ０ is preset or is equal to 1 by default, the temperature T ｓｅｔ , or The temperature T measured by the first temperature probe (5) ｒｅｇ wherein the correction is a multiplication factor [0025] The temperature T ｒｅｇ , shall apply immediately to either In step e), the ratio K last defined in step c) is ｉ Based on The temperature T provided by the roast curve reproduced by the roasting device (X) ＠ｔｉ to the multiplication coefficient K ｉ or The temperature T measured by the first temperature probe (5) ｒｅｇ to the multiplication factor [0030] of By applying the above, the roasting device (X) is calibrated; A calibration process according to any one of claims 1 to 5.

7. K ０ but, A preset coefficient that is specifically determined for a number of devices with the same elements assembled in the same way; Pre-set coefficients that are pre-determined for specific ambient conditions, or A combination of two of said preset multiplication coefficients; Corresponding to, A calibration process according to claim 6.

8. In step c), successive t ｒｅｆ ｉ For the corresponding calculated ratio T ｒｅｆ＠ｔｒｅｆ ｉ / T ｃａｌ＠ｔｒｅｆ ｉ If converges to a certain value, step c) is stopped and the last calculated correction factor K ｉ 8. A calibration process according to claim 6 or 7, wherein in step d) is used as the finally defined ratio.

9. In step c), successive t ｒｅｆ ｉ For the corresponding calculated ratio T ｒｅｆ＠ｔｒｅｆ ｉ / T ｃａｌ＠ｔｒｅｆ ｉ 8. A calibration process according to claim 6 or 7, wherein if does not converge to a certain constant value, the calibration process is stopped.

10. The preset curve R ｓｅｔ is the curve established in the master roaster (M) for roasting a particular type of coffee bean and a particular quantity of said coffee beans, Prior to step b), said specific type and said specific amount of coffee beans are introduced into said chamber or into said temporary calibration chamber of said roasting apparatus (X), In step b), while the chamber of the roasting device (X) contains the coffee beans, the predetermined curve R ｓｅｔ The heating device is controlled to reproduce A calibration process according to any one of claims 1 to 9.

11. The preset curve R ｓｅｔ is a curve established in said master roaster (M) for coffee bean roasting of a particular type of coffee beans and a particular quantity of said coffee beans, Prior to step b), said specific type and said specific amount of coffee beans are introduced into said chamber or into said temporary calibration chamber of said roasting apparatus (X), In step b), while the chamber of the roasting device (X) contains the coffee beans, the predetermined curve R ｓｅｔ The heating device is controlled to reproduce In step d), the temperature T ｃａｌ＠ｔｉ However, the temperature T ｒｅｆ＠ｔｉ is compared with the ratio K ｆｉｎａｌ = T ｒｅｆ＠ｔｆｉｎａｌ / T ｃａｌ＠ｔｆｉｎａｌ is the reference curve R ｒｅｆ and the calibration curve R ｃａｌ At the final time t ｆｉｎａｌ said calibration curve R cal being composed of a set of points (T cal @ ti ; ti ) representing said temperature T cal as a function of time; In step e), a correction factor corresponding to the calculated ratio is calculated as: The temperature T provided by the roasting curve to be reproduced ｓｅｔ The correction is a multiplication coefficient K ｆｉｎａｌ The temperature T ｓｅｔ , or The temperature T measured by the first temperature probe ｒｅｇ wherein the correction is a multiplication factor [0045] The temperature T ｒｅｇ , applies to either Optionally, steps a) through e) are repeated at least once. The calibration process of claim 1 .

12. The preset curve R ｓｅｔ is a curve established in said master roaster (M) for roasting granular inert objects, said granular inert objects being designed to simulate coffee beans, Prior to step b), the particulate inert matter is introduced into the chamber of the roasting device (X) or into the temporary calibration chamber, In step b), the chamber of the roasting device (X) is moved along the predetermined curve R while the particulate inert matter is contained therein. ｓｅｔ The heating device is controlled to reproduce A calibration process according to any one of claims 1 to 9.

13. The preset curve R ｓｅｔ is the curve established in the chamber of the master roasting machine (M) that does not contain beans, In step b), the preset curve R is adjusted while the chamber of the roasting device (X) does not contain beans. ｓｅｔ The heating device is controlled to reproduce A calibration process according to any one of claims 1 to 9.

14. A set of points (T ｓｅｔ＠ｔｓｅｔｉ ;t ｓｅｔｉ ) the preset curve R ｓｅｔ but, In the first stage, the temperature T at a constant temperature T ｓｅｔ Then, In the second stage, the temperature T ｓｅｔ T ｓｅｔ－ｓｔａｂ from a higher temperature T ｓｅｔ－ｈｉｇｈ Then, In the third stage, the temperature T ｓｅｔ－ｈｉｇｈ The temperature T ｓｅｔ The equilibrium state of Optionally, T ｓｅｔ－ｈｉｇｈ repeating said second and third steps at a temperature higher than consecutively, A calibration process according to claim 13.

15. The preset curve R ｓｅｔ After step c) in which the temperature is reproduced, the roasting device (X) is cooled to a temperature of about 40° C. A calibration process according to any one of claims 1 to 14.

16. The coffee bean roasting device (X), a chamber (1) for containing coffee beans; A heating device (2) configured to supply hot air to the chamber; at least one first temperature probe (5) for measuring the temperature of the air supplied by the heating device, the at least one first temperature probe (5) being arranged outside the chamber; A control system (80) configured to control the heating device (2) and configured to reproduce a roast curve, the roast curve being reproduced at successive distinct time points t ｉ At least one set of points (T ＠ｔｉ ;t ｉ ), and said control of said heating device (2) is based on a temperature T ｒｅｇ a control system that performs a feedback loop adjustment based on the Equipped with The calibration process further comprises: a- introducing at least one second temporary temperature probe into the chamber of the roasting device (X) to be calibrated or replacing said chamber with a temporary calibration chamber equipped with at least one second temperature probe; b - Pre-set curve R ｓｅｔ and controlling the heating device to reproduce the predetermined curve at corresponding successive predetermined times t １ , t ２ , . . . , t ｆｉｎａｌ The temperature T ｓｅｔ＠ｔ１ , T ｓｅｔ＠ｔ２ , . . . , T ｓｅｔ＠ｔｆｉｎａｌ A set of points (T ｓｅｔ＠ｔｉ ;t ｉ ) and said control is based on said temperature T measured by said at least one first temperature probe (5). ｒｅｇ A process based on the above. c-the preset curve R ｓｅｔ During the reproduction of the temperature T ｃａｌ as a function of time to obtain at least one set of points (T ｃａｌ＠ｔｉ ;t ｉ ) determining the d - at least one time point t ｉ The temperature T measured at ｃａｌ＠ｔｉ and a predetermined reference curve R obtained by the master roasting machine (M). ｒｅｆ At the same time t ｉ Temperature T ｒｅｆ＠ｔｉ A step of comparing the reference curve R ｒｅｆ is the preset curve R ｓｅｔ The temperature T measured in the chamber of the particular master roaster (M) while controlling the heating device of the master roaster to reproduce ｒｅｆ and e- calibrating said roasting device (X) by applying corrections to said feedback loop adjustments based on said comparison; Including, A calibration process according to any one of the preceding claims.

17. A coffee bean roasting device (X), a chamber (1) for containing coffee beans; a heating device (2) for heating the air supplied to said chamber; at least one first temperature probe (5) for regulating the temperature provided by the heating device, the at least one first temperature probe (5) being arranged outside the chamber; A control system (80) configured to control the heating device and configured to reproduce a roast curve, the roast curve being reproduced at successive distinct time points t ｉ At least one set of points (T ＠ｔｉ ;t ｉ ) and said control of said heating device is based on a temperature T ｒｅｇ a control system that performs a feedback loop adjustment based on the Equipped with said roasting apparatus (X) comprises means for temporarily introducing at least one second temperature probe into said chamber of said roasting apparatus (X) or is configured to allow the temporary exchange of said chamber with a calibration chamber equipped with at least one second temperature probe, the control system is configured to receive an input of a temperature measured by the second temperature probe; The control system is operable to carry out a calibration process according to any one of claims 1 to 16. Coffee bean roasting device (X).

18. 17. A computer program comprising instructions which, when executed by a computer, processor or control unit, cause said computer, processor or control unit to carry out the calibration process according to any one of claims 1 to 16 in a coffee bean roasting apparatus.

19. A computer readable storage medium comprising instructions which, when executed by a computer, processor or control unit, cause the computer, processor or control unit to perform a calibration process according to any one of claims 1 to 16.

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