Roasting Method

Abstract

The present invention relates to a method for roasting coffee beans using a roasting apparatus (X), the roasting apparatus comprising a control system (80) configured to control a heating device (2) to replicate a roasting recipe, the control implementing a feedback loop adjustment based on a temperature T measured by at least one temperature probe (5), the feedback loop adjustment being adjusted prior to roasting the coffee beans by replicating a defined coffee bean roasting recipe using one specific master roasting apparatus (M), the operation of adjustment comprising applying a predetermined correction KC to the feedback loop adjustment.

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 consists of 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 that includes a number of data points corresponding to specific times and temperatures. The controller operates to periodically read a roast control signal value, correlate the roast control signal value with the roast profile, and control operation of the heating device to maintain the temperature of the coffee beans according to the roast profile.

[0004] In practice, the controller performs a feedback loop adjustment based on the temperature measured by at least one temperature probe, such as that described in US Patent Application Publication No. 2006 / 266229 or in the publication XP055725065.

[0005] This predefined roast profile is usually defined by a coffee expert for a specific type of coffee beans. The roast profile is defined to provide an optimal roast for this type of coffee beans. Reproducing this roast profile ensures that no beans are wasted and that roasted coffee beans with optimal taste are obtained when coffee is prepared from the coffee beans. This predefined roast profile is usually defined by a coffee expert with a specific roasting equipment used in specific conditions.

[0006] Moreover, if a certain type of beans is sold continuously, it is expected that any roaster will be able to roast this type of beans consistently based on a predefined roast profile and obtain the same final roasted beans again. Therefore, when a new batch of this type of coffee beans is ordered and roasted, the roaster applying the same roast profile must consistently reproduce the same final roasted beans.

[0007] Consistent reproduction of a predefined roast profile for a particular coffee bean in different roasting equipment can be difficult for two reasons.

[0008] A roast profile or roast recipe is first defined by a coffee expert for a particular type of bean, with a particular roasting equipment being used in particular conditions.

[0009] If this roast profile is to be reproduced in another roaster for the same type of beans, some operating conditions may differ: Roasters may vary slightly. For example, even if roasters are sold to the same standard, different production batches may be produced under that same standard, with each batch containing different internal components that are assembled in a different way than other batches. These differences may directly affect the way the beans are roasted. The types of beans may vary slightly: for example, the beans may have been stored under different conditions, their moisture content may have changed, or the pre-treatment of the beans may have changed. The amount of beans used during the roasting operation may vary. The ambient conditions, such as ambient temperature, pressure, humidity, and altitude, used when initially defining a roast profile may differ from the ambient conditions used when reproducing it.

[0010] All these differences affect to a greater or lesser extent the consistent reproduction of the roast profile, which can vary from day to day depending on the weather, and from roast to roast depending on the amount of beans roasted and new supplies of beans.

[0011] The object of the present invention is to provide a solution to this problem, to consistently roast the same roast profile for the same type of beans in different roasting equipment and in different conditions. Summary of the Invention

[0012] According to a first aspect of the present invention, there is provided a method for roasting coffee beans using a roasting apparatus (X), the roasting apparatus comprising: a chamber for containing the coffee beans; a heating device configured to provide a hot air flow to the chamber; at least one temperature probe for measuring the temperature of the air supplied by the heating device; A control system configured to control a heating device and configured to reproduce a roasting recipe, the roasting recipe being generated at successive distinct time points t i t, respectively, and the control of the heating device is controlled by the temperature T reg and a control system that performs a feedback loop adjustment based on the Use the roaster (X) to create the coffee bean roast recipe R. setBefore carrying out a new roasting operation of the coffee beans by reproducing the roast recipe R, the feedback loop adjustment is adjusted. set is defined using one specific master roaster (M), and set@ti ;t i ) The above adjustment operation is Providing at least one of the conditions Ci for a new roasting operation; Each new roast operation is created by providing a set of conditions Ci and a roast recipe R using a specific master roaster (M) as described above. set The corresponding reference condition C originally applied in the definition of iref and comparing The provided conditions Ci of the new roasting run and the corresponding reference conditions C iRef If there is a difference between Based on the observed differences, the nature of the roasting conditions and Ci -ref The corresponding predetermined correction K Ci accessing the The temperature T of the roast recipe reproduced by the roaster (X) set@ti At least one of the predetermined corrections K Ci and c) applying directly or indirectly to said coffee beans.

[0013] The method relates to roasting coffee beans in a coffee bean roasting apparatus (X) for consistent reproduction of a coffee bean roasting recipe R defined using one particular master roasting apparatus (M). set The same type of bean C n of one predetermined quantity M n and at successive distinct time points t i The temperature T Mn@ti Roasting Recipe R Mn It is.

[0014] Typically, a roast recipe is defined by a coffee expert operating one specific roasting machine for a specific type of coffee beans (or a specific blend of different beans) at specific conditions (e.g., a roast recipe is typically defined using a specific amount of beans, beans exhibiting a certain moisture level, at a specific ambient temperature and humidity). This roasting machine for which the expert defined the roasting recipe is defined as the master roasting machine.

[0015] The method aims to enable consistent reproduction of a coffee bean roasting recipe defined using a specific master roasting machine (M) using other machines (X), which are usually manufactured copies of the specific master roasting machine (M).

[0016] The method is applied to a coffee bean roasting apparatus comprising at least a chamber for containing coffee beans, a heating device, at least one temperature probe for regulating the temperature provided by the heating device, and a control system.

[0017] The method can be applied to any type of roasting equipment as described above.

[0018] The chamber is designed to contain the coffee beans during the roasting process, in which the coffee beans are heated and preferably mixed to homogenize the heating throughout the beans.

[0019] Mixing can be obtained using a fluidized bed of hot air, or it can be obtained mechanically, using stirring blades or by the rotation of a rotating drum.

[0020] Preferably, the roasting apparatus is a hot air fluidized bed chamber in which heated air is forced through a screen or perforated plate beneath the coffee beans with sufficient force to lift the beans, and heat is transferred to the beans as they tumble through the fluidized bed.

[0021] Alternatively, the roasting apparatus can be a drum chamber in which the coffee beans are tumbled in a heated environment. The drum chamber can consist of a drum rotating along a horizontal axis, or the drum chamber can be equipped with stirring blades for tumbling the coffee beans in a heated environment.

[0022] The chamber typically includes an outlet through which smoke and chaff generated during the roasting operation can be exhausted.

[0023] The heating device heats air that is supplied to the chamber to heat the coffee beans contained within the chamber.

[0024] Preferably, the heating device is configured to generate a hot air flow that is directed towards the coffee beans contained in the chamber for heating the coffee beans. Typically, the heating device includes at least an air driver and a heater for heating the air flow generated by the air driver.

[0025] The heating device may include a burner (meaning combustion) powered by natural gas, liquefied petroleum gas (LPG), or even wood, or may include an electrical resistor, a ceramic heater, a halogen source, an infrared source, and / or a microwave source.

[0026] Preferably, the heating device is electrically powered, so that the air pollutants produced during roasting are only those produced from the heating of the coffee beans themselves, and not from the combustion of gases, as occurs when the heating source is a gas burner using natural gas, propane, liquefied petroleum gas (LPG), or even wood.

[0027] The apparatus comprises at least one temperature probe for regulating 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. Preferably, this temperature probe is located outside the chamber, meaning that it does not come into contact with the coffee beans during the roasting operation. Preferably, this first probe is located inside the apparatus, which is usually between the heating device and the chamber, to measure the temperature of the hot air supplied to the chamber.

[0028] To improve the accuracy of the measurement of the hot air supplied to the chamber, the apparatus may comprise at least two temperature probes, which may be arranged in a conduit configured to drive the hot air flow from the heating device to the chamber, preferably in a local lateral constriction of the conduit, each probe being arranged at a different radial position within the local lateral constriction.

[0029] Optionally, the device may include another probe downstream of the chamber, however this location of the probe downstream of the chamber is less preferred as contact with the roasting operation that emitted smoke would cause contamination, which would affect the accurate measurement of the temperature.

[0030] Although less preferred, a temperature probe may also be placed inside the chamber.

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

[0032] If the device contains more than one probe, the average of all the probe measurements is used as the temperature T reg can be used by the control system as

[0033] The feedback loop regulation is adjusted prior to roasting the coffee beans by replicating a defined coffee bean roasting recipe using one particular master roasting equipment (M).

[0034] This adjustment operation includes a first step of providing at least one of the current conditions Ci of the new roast operation. These conditions relate to the specific conditions in which the roast operation will be carried out. Depending on the roasting device, these conditions can be: Ambient temperature (C temp ), ambient humidity (C humid ), pressure (C press ), altitude (C alt ) external ambient conditions, The type of roasting equipment used, defined in particular by its internal components and the assembly of these components. This type is defined by the series reference (C serie ) can be identified. If the heating device is electrically powered, the type, frequency, or voltage of the power source (C power ), If the heating device is energized by at least one gas burner, the parameters of the gas supply, such as the type of gas used, the pressure of the gas used and / or the flow rate of the gas used (C gas ), The amount of coffee beans used (m) (Cm), the moisture level of the coffee beans (C moist ), the characteristics of the coffee beans being roasted (C), such as the variation of the characteristics of the coffee bean type, such as density, which may vary with seasonality. beans properties ), It may relate to at least one condition, such as a desired aroma profile characteristic, such as the level of roasting, provided that the operator wishes to modify the usual aroma profile provided by the roasting of a particular type of coffee beans by reproducing a defined coffee bean roasting recipe using a particular master roasting apparatus (M). The operator may wish to obtain roasted beans with a lighter or stronger aroma profile, and has the ability to modify this characteristic of the roasted beans.

[0035] At least one of these conditions can be provided by the operator through a user interface of the roasting apparatus which suggests all or part of these conditions.

[0036] Alternatively, some of these conditions can be provided automatically to the control system: The type of roaster can be stored in the memory of the control system; The type of power source can be stored in a memory of the control system; The atmospheric conditions can be read from sensors that are part of the roasting apparatus or external to it.

[0037] With regard to the characteristics of the coffee beans to be roasted, these conditions may relate to differences from the conditions used during the definition of the roasting recipe for that bean using a particular master roasting machine. Usually, a coffee bean roasting recipe defined using a particular master roasting machine (M) is used for roasting beans of the same type. n of one predetermined quantity M n and at successive distinct time points t i The temperature T Mn@ti Roasting Recipe R Mn It is.

[0038] Therefore, the operator selects the roast recipe R Mn If we modify the amount of beans compared to the amount used in the definition of , we can adjust the action.

[0039] The amount m of each type of coffee beans introduced into the chamber is The amount of beans can be obtained from an operator, in which case the apparatus may comprise a user interface that allows the user to input the amount of beans that he or she is introducing inside the chamber, which amount can also be input through an interface of a mobile device that is configured to communicate with the control system of the apparatus. Or, It may also be obtained from a measuring device connected to a control system of the apparatus, in which case the measured value of the quantity m of beans may be provided automatically to the control system of the apparatus.

[0040] Furthermore, beans to be roasted are subjected to various pre-treatments before being roasted. The simplest pre-treatment is that which results in green beans, and an additional pre-treatment is to partially pre-roast the beans, i.e. beans obtained by heating green coffee beans and stopping the heating process before the end of the first crack. These partially pre-roasted beans can be pre-roasted at various levels that directly affect their moisture level. Green beans may exhibit a moisture level of about 10-12% by weight, while partially pre-roasted beans may exhibit a moisture level of about 3-5% by weight. These values ​​reflect the moisture level immediately after pre-treatment, i.e. when the beans are packaged in containers for shipment from the factory to the operator. These values ​​may vary along the shelf life of the beans, depending on the storage conditions, such as the airtightness of the container, the ambient conditions of storage (warm, cold or hot climate), etc. Furthermore, one type of bean Coffee n For example, the normal moisture level at the factory outlet may be temporarily altered for various reasons (seasonality, new sources of supply, new pre-treatment).

[0041] This means that the moisture level of the beans is changed to match the roast recipe R for that coffee bean with roaster X. Mn Reproduce the coffee beans n This means that the roast may not match what is normally expected due to the moisture levels of the beans being higher or lower than the reference conditions.

[0042] The moisture level of the beans before starting the roasting operation can be sensed by a device equipped with a moisture level sensor before the beans are introduced inside the roaster X.

[0043] Alternatively, the moisture level can be predicted from the original moisture level of the beans at the factory exit and further storage conditions such as storage duration, type of storage container, and / or storage location.

[0044] In one embodiment, information about the original moisture level of the beans and the evolution of that level over time may be provided directly or indirectly from the container of beans itself.

[0045] In the most straightforward manner, the container may present information about the evolution of the moisture level over time, for example providing an indication of the moisture level over an elapsed period of time. This level may be provided to a control system either manually or indirectly by reading a code, the code providing the information.

[0046] Alternatively, the level can be estimated from reference information for the bean, which can be entered manually or read automatically, for example by a code reader. This reference information, associated with the date of reading, can provide the moisture level indirectly by referencing a look-up table or rules that link bean type, container type, and storage time with the moisture level at the roast date.

[0047] Furthermore, as mentioned above, the factory may produce coffee beans Cn that differ in other characteristics than moisture level due to changes in supply from farmers, due to seasonality, due to changes in pre-treatment such as drying, washing or no-washing treatment, etc. Although the produced beans are close to the original beans, applying the roast recipe defined using the master roaster may result in inconsistencies compared to the expected normal final roasted beans.

[0048] Another condition may relate to the characteristics of the aroma profile desired by the operator. As mentioned before, the roasting recipe is defined by a coffee expert who defines the aroma profile of the roasted beans according to the flavor of the beans themselves, or reflecting the aroma of one particular company's products, or as a sensory goal. The operator of the roasting machine may want to adapt the aroma profile. Generally, this characteristic refers to the roast level of the beans resulting from the temperature recipe applied to the beans.

[0049] Then, in a further step of the adjustment operation, each of the provided roast conditions C is compared with the corresponding reference conditions C applied during the definition of the roast recipe using a particular master roast machine (M). -i-ref is compared to.

[0050] Then, one of the conditions Ci of the provided new roasting operation and the corresponding reference conditions Ci used in a specific master roasting machine (M) are Ref If a difference is found between the above roasting conditions and Ci, the control system will determine the difference based on the above roasting conditions and Ci. Ref and the corresponding predetermined correction K specific to the above-mentioned recognized differences. Ci is configured to access

[0051] Therefore, the above amendment is: The nature of the different conditions and The corresponding reference conditions Ci used in a particular master roaster Ref The difference varies according to the level of difference between the

[0052] Each correction is tailored to specific conditions and specific differences.

[0053] Correction K ci may be stored in a database or memory accessible to the device's control system.

[0054] If differences are found for some roasting conditions Ci, the control system will determine the corresponding reference conditions Ci used in the particular master roaster. Ref Each predefined correction K Ci is configured to access

[0055] These corrections K ci is usually predetermined by experiment, by carrying out a roasting run on a specific master roasting machine (M) while applying specific deviations from the reference conditions.

[0056] Finally, the corresponding predefined corrections K ci is applied to the feedback loop regulation.

[0057] Preferably, this correction K Ci is the temperature T of the roast recipe reproduced by the roaster (X). set@ti is directly applied to at least one of

[0058] Alternatively, in the so-called "indirect" method, this correction is based on the temperature T measured by the temperature probe (5) of the roasting device (X). reg can also be applied to.

[0059] This method therefore allows for the correction of the reproduced target temperature in a feedback loop regulation, taking into account certain differences from the conditions used during the establishment of the roast profile using the master roasting machine.

[0060] Depending on the type of compensation, the feedback loop adjustment: At the time of installation, corrections may be made, for example, corresponding to the type of roasting equipment used, the source of power supply, and / or the aroma profile desired by the operator. Periodically, corrections, e.g. corresponding to external ambient conditions (seasonal, roaster upgrades, etc.) and / or Before each roasting operation, adjustments can be made, for example, for the amount of beans, corrections corresponding to the moisture level of the beans.

[0061] In a particular embodiment of the roasting method, for a particular condition Ci, the feedback loop regulation can be adjusted before and during a new roasting operation of coffee beans.

[0062] According to said embodiment, during a new roasting operation of coffee beans using the roasting device (X), at least one of the conditions Ci of the new roasting operation is monitored, preferably external ambient conditions such as temperature and / or pressure, If at least one of the monitored conditions Ci changes during a new coffee bean roasting operation, the adjusting operation steps are carried out again.

[0063] In particular, the following steps are performed: The newly changed monitored conditions Ci of the new roasting operation and the roasting recipe R using the master roasting device (M) described above set The corresponding reference conditions Ci originally applied in the definition of -ref and comparing The new roasting operation conditions Ci and the corresponding reference conditions Ci Ref If there is a difference between Based on the observed differences, the nature of the roasting conditions and Ci Ref The corresponding predetermined correction K Ci accessing the The temperature T of the roast recipe reproduced by the roaster (X) set@ti At least one of the predetermined corrections K Cidirectly or indirectly applying

[0064] This particular embodiment can be applied for roasters that are affected by changes in the ambient temperature, for example if the roaster is located in a large room or hut and the temperature can change rapidly when the door is opened to the outside. Similarly, if the roaster is located in a room under pressure due to room air conditioning, the oxygen supply to the gas burner gases can be directly affected by having the door open for a long period of time.

[0065] Depending on the type of conditions, the differences between the master machine M and the roast machine X, the correction can be a multiplication factor, a combination of a multiplication factor and an offset, a correction based on a polynomial, a correction based on a logarithmic type equation, or just an offset. Typically, the correction can be determined via well-known mathematical regression methods that establish a relationship between the new temperature to be applied and Tset@ti.

[0066] According to a preferred embodiment, a predefined correction K specific to one roasting condition Ci is applied to the feedback loop regulation. ci is the coefficient a ci is defined by The correction is based on the temperature T provided by the roast recipe being reproduced. set This correction is applied to the feedback loop regulation T set A ci T set by replacing or The correction is based on the temperature T measured by at least one temperature probe. reg This correction is applied to the feedback loop regulation T reg of T reg / a ci wherein a is substituted with ci is a predetermined coefficient, specifically predetermined with respect to condition C above and the allowed difference, or is equal to 1 by default.

[0067] This default value can be used if the control system has decided to stop the operation of the adjustment for at least one condition because the operator has decided to stop the operation of the adjustment for at least one condition, for example because the correction is for a new type of bean, because the deviation from the reference condition is outside the range of expected conditions (the user interface of the roasting machine can be provided with a settings page accessible to the operator and allowing the operator to configure the list of corrections to be default or not), or because the corresponding predefined correction cannot be accessed because at least one of the conditions cannot be provided (broken sensor, unavailable condition, unreadable code on the packaging (damaged code or code reader not working)).

[0068] In one aspect, if the control system is configured to check each condition for differences from a reference condition, a default value can be applied whenever there is no difference from the reference condition.

[0069] In the preferred embodiment, the adjustment operation comprises: Providing a number of specific roasting conditions Ci; comparing each of the specific roast conditions Ci with the corresponding reference conditions used during the definition of the roast recipe defined using said specific master roast machine (M); If there is a difference between two or more of the specific roasting conditions Ci and the corresponding reference conditions, Based on each of the observed differences, a corresponding predefined correction K specific to the roasting condition Ci is calculated. ci accessing the The corresponding predetermined correction K ci applying a correction K to the feedback loop adjustment based on the selection of i a Ci and applying, where:

[0070] In a preferred embodiment thereof, the coffee beans may be a blend of at least two different coffee beans (Coffee A, Coffee B, ..., Coffee N) that are introduced inside the chamber, The control system determines, for each type of coffee bean n contained in the blend, at least the type of coffee bean n and the amount m of that type of coffee n introduced into the chamber. n and can be configured to get For the portion of said coffee n of at least one type of said blend, specific roasting conditions C related to the characteristics of said coffee n. coffee i and the corresponding reference roasting conditions C related to the above mentioned properties of the above mentioned coffee n. coffee i Ref If there is at least one difference between The global coefficient a of the correction Kc coffee i specific to the roasting condition C coffee i for that blend C coffee i blend can be calculated, and this global coefficient is calculated as follows:

number

[0071] This situation corresponds to the case where it is possible to roast recipes for specific blends of different coffees. The blends are defined by the type of coffee and the amount of that coffee present in the blend. The roasting recipes of those blends are defined using a master roasting machine. If those blends are not sold as such but are prepared by an operator by manually measuring the amount of each type of bean according to the predefined recipe of the blend immediately before the roasting operation, the characteristics of at least some of the bean portions of the blend may differ from those characteristics when the roasting recipe is defined using the master roasting machine. For example, one or more types of beans may exhibit different moisture levels due to their specific shelf life or storage conditions. In that case, a moisture level specific correction must be applied during the correction. Due to the fact that those beans represent a specific percentage of beans, a moisture level specific global correction is calculated for the blend, which is then applied in the feedback loop adjustment, either alone if the only condition that differs is the moisture level, or together with other corrections if other different conditions occur.

[0072] In a particular aspect of the above preferred embodiment, a predetermined correction K specific to one roasting condition Ci is applied to the feedback loop adjustment. ci , with the additional coefficient b ci can be defined by The correction is based on the temperature T provided by the roast recipe being reproduced. set This correction can be applied to T set A ci T set +b ci by replacing or The correction is based on the temperature T measured by at least one temperature probe. reg This correction can be applied to T reg (T reg -bci ) / a ci by replacing In the formula, b ci is a predefined offset, specifically predefined with respect to the above conditions Ci and the allowed differences, or is equal to 0 by default.

[0073] In the particular embodiment described above, the adjustment operation includes: Providing a number of specific roasting conditions Ci; comparing each of the specific roast conditions Ci with the corresponding reference conditions used during the definition of the roast recipe defined using said specific master roast machine (M); If there is a difference between two or more of the specific roasting conditions Ci and the corresponding reference conditions, Based on each of the observed differences, a corresponding predetermined correction K specific to the roasting conditions Ci and the observed differences is calculated. ci accessing the The corresponding predetermined correction K ci applying a correction K to the feedback loop adjustment based on A=Π i a Ci B=Σ i b ci and applying, where:

[0074] In a preferred embodiment, the correction K ci Define the coefficient a ci and optionally a coefficient b ci In the above, at least one of the coefficients may change over time during the reproduction of a roast recipe.

[0075] In particular, these values ​​may be constant over different time intervals.

[0076] Similarly, in this preferred embodiment, the correction Kci Define the coefficient a ci and optionally a coefficient b ci In the above, at least one of the coefficients may vary with temperature during the reproduction of a roast recipe.

[0077] As mentioned above, other types of corrections can be implemented, such as a quadratic polynomial function, in which case a predefined correction K specific to one condition Ci of a new roasting run is used. ci is the coefficient D ci , A ci , and B ci is defined by These coefficients are determined by the temperature T provided by the roast recipe to be reproduced, defined using a specific master roast machine (M). set This correction is applied directly to T set D ci T set 2 +A ci T set +B ci by replacing In the formula, D ci is a predetermined coefficient, which is determined in particular for the above conditions Ci and the allowable differences, or is equal to 0 by default, In the formula, A ci is a predetermined coefficient, which is determined in particular for the above conditions Ci and the allowable differences, or is equal to 1 by default, In the formula, B ci is a predetermined coefficient, which is specifically predetermined for the above conditions Ci and the allowed differences, or is equal to 0 by default.

[0078] Preferably, in the roasting device, at least one temperature probe is arranged outside the chamber, and each predetermined correction specific to one roasting condition and one observed difference is: a0 applying the difference in that particular condition to the master roaster M without modifying the other reference conditions; a) introducing at least one temporary temperature probe into the chamber of the master roaster M; b Predefined curve R set a step of controlling the heating device so as 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 ), which is controlled by the temperature T reg and controlling based on the c Predefined curve R set During the reproduction of the temperature T cal By measuring 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 using a master roasting device (M). ref At the same time t i Temperature T at ref@ti A step of comparing this reference curve R ref is the above-mentioned preset curve R set The temperature T measured in the chamber of a particular master instrument (M) at reference conditions while controlling the heating device of the master instrument to reproduce ref a comparing step, and determining, based on said comparison, said roasting conditions and corrections specific to said differences.

[0079] In one particular embodiment, the heating device may include an airflow driver, and the control system may be operable to control the airflow driver to generate a continuous airflow at distinct times t 1 , t 2 The air flow F applied at @t1 , F @t2 , ... set point (F @ti ;t i ) that provides roasting recipes (R Flow-set ) can be configured to apply The adjustment action is The provided conditions Ci of a new roasting operation and the corresponding reference conditions C iRef If there is a difference between Based on the observed differences, the nature of the roasting conditions and C iRef The corresponding predetermined correction K Flow Ci accessing the The airflow F of the roast recipe reproduced by the roaster (X) set@ti A predetermined correction K corresponding to at least one of Flow Ci t and directly or indirectly applying

[0080] In this embodiment, the general principles described above for roast recipes based on temperature over time are applied in a similar manner to roast recipes based on flow over time.

[0081] This principle can be applied to roast recipes that are based on temperature over time and / or recipes that are based on flow over time.

[0082] In a second aspect, there is provided a roasting apparatus comprising: a chamber for containing the coffee beans; a heating device configured to supply hot air to the chamber; at least one temperature probe for measuring the temperature of the air supplied by the heating device, preferably located outside the chamber; A control system configured to control a heating device and configured to reproduce a roasting recipe, the roasting recipe 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 based on a temperature T measured by at least one temperature probe. reg and a control system that performs a feedback loop adjustment based on the A roasting apparatus is provided, the control system of which is operable to carry out the method as described above.

[0083] In this specification, the terms curve, profile, or recipe may be used equivalently and refer to a series of discrete time points t i The temperature T applied at @ti At least one set of distinct points (T @ti ;t i ) can be defined.

[0084] 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]

[0085] Specific embodiments of the invention will now be further described, 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] 2 shows 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 shows the implementation of the method in an apparatus according to FIG. 1. [Figure 4A] A method for predetermining the correction Kc according to the type of roaster is presented. [Figure 4B] A method for predetermining the correction Kc according to the type of roaster is presented. [Figure 4C] A method for predetermining the correction Kc according to the type of roaster is presented. [Figure 4D] A method for predetermining the correction Kc according to the type of roaster is presented. [Diagram 5] A method for predetermining the correction Kc corresponding to the ambient temperature is shown. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0086] Roasting Equipment 1 shows an exemplary partial 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.

[0087] Roasting unit of roasting equipment The roasting unit is operable to receive and roast coffee beans.

[0088] The roasting unit typically comprises, on the second level of the roasting apparatus 10, a chamber 1 and a heating device 2, which will be described in turn.

[0089] 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 introducing or removing coffee beans, or Remove the chamber for cleaning and maintenance, or To clean the rear vertical housing section 43 of the chamber, It can be placed next to the roasting device.

[0090] The bottom opening 11 of the chamber is configured to allow air to pass through, and may in particular comprise a perforated plate onto which the beans can be placed and through which air can flow upwards. The chamber 1 includes a handle to allow a user to remove the chamber from the housing and hold it outside of the housing.

[0091] A chaff collector 15 is in flow communication with the chamber outlet 12 through a smoke conduit 14 and receives the chaff which gradually separates from the beans and, due to its lower density, is blown into the chaff collector along with the smoke.

[0092] The heating device 2 includes an air flow driver 21 and a heater 22 .

[0093] The airflow 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 the beans and to agitate and lift them, so that they are heated homogeneously. In particular, the airflow driver can be a fan energized by a motor. An air inlet 42 can be provided inside the base of the housing to supply air inside the housing, and the airflow driver blows this air upwards in the direction of the chamber 1 through the passage 23 to the air outlet holes 41, as indicated by the dotted arrow.

[0094] The heater 22 is operable to heat the air flow generated by the air flow 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 air flow is heated before entering the chamber 1 for heating and lifting the beans. Other types of heaters may also be used, such as electrical resistors, ceramic heaters, halogen sources, infrared sources, and / or microwave sources.

[0095] 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 curve of temperature against time.

[0096] When the chamber is mounted on the housing, the bottom of the chamber is tightly connected to the air outlet hole 41 to avoid leakage of hot air flow at the connection.

[0097] The top opening 12 of the chamber is connected to a smoke and particulate exhaust device (not shown).

[0098] Although the invention has been described using 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 also be used.

[0099] The roasting apparatus comprises at least one temperature probe 5 for regulating the temperature of the air supplied by the heating device 2. In the embodiment shown, this temperature probe is located outside the chamber 1, inside a conduit 23 upstream of the chamber, which directs the hot air supplied by the heating device 2 to the bottom of the chamber 11.

[0100] In a less preferred alternative, at least one temperature probe 51, 52 for regulating the temperature of the air supplied by the heating device 2 can be placed downstream of the chamber, which may be fouled by smoke during the roasting operation.

[0101] In another less preferred alternative, the apparatus may comprise several temperature probes 5, 51, 52 for regulating the temperature of the air supplied by the heating device 2. The average or weighted average of the measured temperatures is used to regulate the heating device 2.

[0102] The roasting machine 10 typically comprises a user interface 6 allowing the display and input of information.

[0103] The roasting apparatus may comprise a code reader 7 for reading a code associated with a type of coffee beans, e.g. present on a package of coffee beans. Preferably, this code reader is arranged on the apparatus in such a way that an operator can easily place 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. The information provided by the code can thus be displayed up close through a display of the user interface 6 arranged to the side.

[0104] Roasting Equipment Control System 1, 2A and 2B, a control system 80 will now be considered, 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, a temperature probe 5, a power supply 9, a memory unit 63, optionally a database 62, sensors 19, a communication interface 61 for remote connection, a code reader 7, or any combination of these devices.

[0105] The user interface 6 includes hardware that allows a user to interface with the processing unit 8 by means of user interface signals. More specifically, the user interface receives commands from a user, which the user interface signals forward as inputs to the processing unit 8. The commands can be, for example, instructions to perform a roasting process, and / or to adjust operating parameters of the roasting apparatus 10, and / or to power the roasting apparatus 10 on or off. The processing unit 8 can 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 a parameter associated with the process has been selected, or to indicate the evolution of a parameter during the process, or to create an alarm.

[0106] Additionally, the user interface can be used to initiate a calibration mode of the roasting machine.

[0107] The user interface hardware may include any suitable devices, for example the hardware may include one or more of the following: buttons, such as joystick buttons, knobs, or push buttons; a joystick; LEDs; a graphic or character LCD; a graphical screen with touch sensitive buttons and / or screen edge buttons. The user interface 6 may be formed as a single unit, or as multiple separate units.

[0108] Part of the user interface may also be present on a mobile app if the apparatus is provided with a communications interface 61, as described below, through which at least some of the inputs and outputs may be transmitted to the mobile device.

[0109] 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 condition of the roasting apparatus. The input signals can be analog or digital signals. The sensors 19 typically include at least one temperature sensor 5 and, optionally, one or more of a level sensor associated with the chamber 1, an air flow sensor, a position sensor associated with the chamber and / or a chaff collector.

[0110] A code reader 7 may be provided, which may be operable, for example, to read a code on a coffee bean package and automatically provide an input that is the identification of the type Cn of coffee beans to be introduced into the chamber 1.

[0111] The processing unit 8 generally includes memory and input / output system components configured as an integrated circuit, typically as a microprocessor or microcontroller. The processing unit 8 may include other suitable integrated circuits, such as, for example, ASICs; programmable logic devices such as PALs, CPLDs, FPGAs; PSoCs; systems on chips (SoCs); analog integrated circuits such as controllers. For such devices, the aforementioned program code may be considered as programmed logic, or may be considered as additionally including programmed logic, where appropriate. The processing unit 8 may also include one or more of the aforementioned integrated circuits. An example of the latter is several integrated circuits configured to communicate with each other in a modular manner, for example a slave integrated circuit controlling the user interface 6, which communicates with a master integrated circuit controlling the roasting apparatus 10.

[0112] The power supply 9 is operable to supply electrical energy to these controlled components and to the processing unit 8. The power supply 9 may include various means such as a battery or a unit that receives and conditions the mains power supply. The power supply 9 may be operatively linked to part of the user interface 6 in order to power the roasting apparatus 10 on or off.

[0113] The processing unit 8 generally includes a memory unit 63 for storing instructions as program code and, optionally, data. To this end, the memory unit typically includes a non-volatile memory, e.g., EPROM, EEPROM, or Flash, for storage of program code as instructions and operating parameters, and a volatile memory (RAM) for temporary data storage. The memory unit may include a separate memory and / or an integrated memory (e.g., on a semiconductor die). For programmable logic devices, the instructions may be stored as programmed logic.

[0114] The instructions stored on the memory unit 63 may be idealized as including a coffee bean roasting program.

[0115] The control system 80 is operable to apply this coffee bean roasting program by using the signal of the temperature probe 5 to control the heating device 2, i.e., in the particular exemplary embodiment of FIG. 1 , by controlling the air flow driver 21 and / or the heater 22.

[0116] The coffee bean roasting program can effect the control of the above-mentioned components using brewing information encoded on the code and / or other information which may be stored as data on the memory unit 63 or from a remote source through the communication interface 61 and / or inputs provided via the user interface 6 and / or signals of the sensors 19.

[0117] In particular, the control system 80 may be configured to 1 , t 2 , ..., t final The temperature Tset applied at @t1 , Tset @t2 , ...Tset @tfinal Roasting Recipe R setis configured to apply

[0118] For that purpose, the processing unit 8 Input T of external temperature probe 5 reg@ti Receive, The input is roasting recipe R set Process according to Roasting Recipe R set More specifically, this output includes operation of at least the heater 22 and the air flow driver 21.

[0119] The temperature measured by the temperature probe 5 is used in a feedback loop to adapt the power of the heater 22 and / or the power of the air driver 21 in order to apply the roast recipe to the beans, as shown, for example, in FIG. 2B.

[0120] In the illustrated closed feedback loop, the temperature T measured at the external temperature probe 5 reg@ti The temperature T of the roasting curve is reproduced. set@ti Depending on the difference, the heating device 2 is operated to compensate for the difference.

[0121] Depending on the type of control applied in the roaster, the heater 22 can be energized with one pre-defined 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 regulated temperature at the probe 5 in order to vary the contact time of the air flow through the heater during its movement.

[0122] Alternatively, the air driver 21 can be energized with one pre-determined power, meaning that the air flow rate is constant, in which case the power of the heater 22 can be controlled based on the regulated temperature at the probe 5 to heat more or less air as it passes through the heater.

[0123] 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 .

[0124] Furthermore, the control system may be configured to 1 , t 2 The air flow F applied at @t1 , F @t2 , ... set point (F @ti ;t i ) provides roasting recipe R flow The motor of the air driver can be configured to control the motor to apply

[0125] Depending on the type of roaster and the air driver it is equipped with, the air flow can be controlled through the speed of the fan if the air driver includes a fan with adjustable speed, or the fan speed can be fixed and the air flow can be controlled using a diaphragm or any means to control the size of the air in the conduit.

[0126] The control system 80 may include 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 separate measuring device 3. The communication interface 61 may be used to provide and / or receive information related to the coffee bean roasting process, such as roasting process information, bean type, bean amount, etc. The communication interface 61 may include a first communication interface and a second communication interface for simultaneous data communication with several devices or for communication via various media.

[0127] The communication interface 61 can be configured for wired or wireless media, or a combination thereof, e.g., 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 interfaces with the processing unit 8 by means of communication interface signals. Typically, the communication interface includes a separate processing unit (examples of which are presented above) for controlling communication hardware (e.g., antenna) to interface with the master processing unit 8. However, less complex configurations can also be used, e.g., a simple wired connection for direct serial communication with the processing unit 8.

[0128] The processing unit 8 processes various predefined roast recipes (RM A , R.M. B , ...), and these recipes are specific to a particular type of coffee bean or coffee blend (C A , C B , ...), preferably with a specific quantity (M A , M B , ...)

[0129] These recipes may be stored in the memory 63 of the processing unit 8. Alternatively, these data may be stored in a remote server to which the processing unit 8 may be provided with access either directly through the communication interface 61 or indirectly through a mobile device that establishes a connection between the remote server and the processing unit.

[0130] The control system 80 may include a database 62 that stores information about the coffee beans, in particular about the operating conditions for roasting particular coffee beans as described hereinafter. The database 62 may be stored locally in the memory 63 of the roaster control system, or it may be stored remotely in a server accessible through the communication interface 63.

[0131] In an alternative embodiment, during the code reading operation, the control system is provided with a roast recipe RM n (and, depending on the embodiment, the specific quantities M n ), which is encoded in the code and decoded by the control system.

[0132] Specific Type C n predefined roasting recipes (RM) adapted to roasting a particular weight of coffee beans or coffee blends and those beans; A , R.M. B , ...) are defined during a first operation of roasting these particular beans in a particular roaster defined as a master roaster (M). Typically, this operation is performed by a coffee expert who, based on his roasting experience, is able to define the temperature and time parameters for optimally roasting the particular beans, so that the corresponding predefined successive points in time t 1 , t 2 The temperature T applied to set@t1 , T set@t2 A set of points (T set@ti ;t i ) to define roasting recipes that provide

[0133] Usually, beans type C n is related to at least one characteristic of the bean that directly influences the process of roasting the bean.

[0134] Coffee bean types can be related to certain characteristics such as: The geographical origin of the beans and / or the botanical variety of the beans (Arabica, Robusta, ...) or a specific existing mix or blend of different beans; this existing mix or blend can be defined by the selection of different specific beans and / or by the ratio of these different specific beans. Level of pre-roasting of the beans. The coffee beans to be roasted can be green or partially pre-roasted, i.e. beans obtained by heating green coffee beans and stopping the heating process before the end of the first crack. These partially pre-roasted beans can be pre-roasted at different levels that directly affect the subsequent final roast performed in the roasting equipment. Bean moisture, Bean size.

[0135] The bean type may specifically refer to a property of the bean, such as origin, botanical variety, blend, level of pre-roasting, etc., and / or may be a reference, such as an identification number, SKU number, or trademark.

[0136] Once these roast recipes are predefined using a master roast machine, they can be automatically reproduced using roast machines similar to the master roast machine.

[0137] Logically, starting with the same beans and applying the same roast recipe in a roaster similar to the master roaster should result in the same roasted coffee beans. Nevertheless, it has been observed that the reproduction of roasts has not been systematically consistent. Although the temperature probe 5 was perfectly calibrated to measure the correct temperature, inconsistencies in the roasting of the same beans have been observed between similar roasters.

[0138] Several reasons were identified: One is roasting in different external ambient conditions. The same roaster may be used in different countries where the ambient conditions may be very different, or in some countries where the ambient conditions are very different depending on the season. The external temperature may vary between less than 10°C and up to 40°C, and the humidity may vary between 30 and 90%. This temperature directly affects the temperature of the outer walls of the chamber, which, due to the heat exchange between the roasting device and the ambient air, requires more or less heat compared to a roaster operating at 25°C. Therefore, depending on the ambient temperature at which the master roaster M was used during the definition of the roasting profile, adjustments of the heating are required to ensure that the coffee beans are subjected to the same roasting profile inside the chamber, resulting in the same final roasted beans being consistently obtained. Another reason is related to the roasting machines themselves: indeed, slight differences usually occur between machines during production. These differences can be related to their use of different main components (fans, heaters, temperature sensors), or even changes in suppliers, or slight differences in the assembly of each machine, which for example cause very small air leaks in various places, or can be due to slight differences in the relative positions of the main components (especially the temperature probes). As a result, although the air flow introduced into the interior of the chamber was of the correct temperature as measured by temperature probe 5, this hot air flow was received inside the chamber in a different manner which directly affected the roasting of the beans.

[0139] The size of the roasting chamber, or batch size, can also make a difference. Another reason is linked to the roasting machine being energized by a power supply: depending on the country in which it operates, it is connected to a local power supply, which is different in each country of the world and may be different from the power supply applied to the master roasting machine. The frequency of this power supply may affect some components of the machine in the way they deliver heat to the roasting chamber, in particular the fan used as air driver, which may deliver more or less air than expected during the reproduction of the roast profile.

[0140] Thus, the conditions relevant to the country in which the roasting device is used can be taken into account. Another reason is linked to the roaster being powered by at least one gas burner. Depending on the way the gas is supplied (gas bottle or gas supply line), the roaster may be supplied with different types of gas, supplied at different pressures and / or flow rates. Moreover, the pressure and flow rate may vary over time, especially if the gas is supplied from a gas bottle. Another reason is related to the amount of coffee beans present in the chamber during the roasting operation. The difference from the amount used during the operation of the definition of the roast profile using the master roaster affects the heat absorbed by each bean during the roasting operation if the same roast profile is used. Furthermore, the fact of filling the chamber 1 more or less affects the movement of beans and hot air, which also affects the roasting. Another reason is related to the moisture of the coffee beans at the time they are introduced into the chamber for the roasting operation. As mentioned above, the experts define roast profiles using a master roasting machine, each roast profile being determined for beans of a particular type Cn, for which they can take into account the moisture level at the time of the definition of the roast profile. This moisture characteristic can be particularly important, whether for green beans or for beans that have been pre-roasted to some extent. Depending on the time that has passed since the beans have been pre-roasted to some extent and on the storage conditions of the beans, the beans may absorb ambient humidity or may lose humidity and their moisture level may be different. The percentage of water in the beans may vary by 2-3% by weight. The impact can be significant for pre-roasted beans, which usually exhibit a moisture level of 3-5% by weight after pre-roasting, and when their roast profile has been established using a master roasting machine.

[0141] Differences in moisture levels directly affect the heating of the beans during roasting, and applying a roast profile defined using a master roaster with beans of a particular moisture level to beans exhibiting different moisture levels will not result in the expected consistent final roasted beans.

[0142] To solve these problems, a method has been developed that allows the correction of the temperature regulation loop of a roasting machine, so that said machine can consistently reproduce a roast recipe defined using a specific master roasting machine.

[0143] FIG. 3 shows the implementation of this method by a control system 80 of the apparatus according to FIG.

[0144] The control system processes the coffee beans at different times t i The temperature T applied at set@tiThe roasting recipe is defined using one particular master roasting machine M used at specific conditions, called "reference conditions", and is accessible by the roasting machine's control system for reproduction.

[0145] Before starting the roasting operation, the control system: Roasting equipment X manufacturing series, Ambient temperature, which is the temperature around the device; Ambient humidity, which is the humidity around the device; The amount of beans introduced inside the chamber, The type of power source the device is connected to It is configured to obtain at least one of the current roasting conditions Ci, such as the moisture level of the beans introduced inside the chamber.

[0146] Some of these conditions, especially those that do not change from roast to roast, can be provided once to the control system 80 and stored in memory 63. These conditions can be provided at the manufacturing step of the roaster or at the installation step of the roaster at the roasting location (shop or restaurant). Conditions of this type are for example the manufacturing series of roaster X, the type of power supply or other stable conditions like altitude.

[0147] These conditions can be changed as needed, for example after maintenance of the roaster and changing internal components or after moving the machine to another location. The new conditions can be changed manually or can be removable upgraded through a remote connection, for example during a control system upgrade.

[0148] Other conditions, such as conditions that change with the seasons, such as ambient temperature and humidity, may be provided periodically to the control system 80 and stored in the memory 63. These conditions may be related to the date of the roasting operation.

[0149] Other conditions, such as ambient temperature, ambient humidity, amount of beans introduced into the chamber and moisture level, may be provided to the control system 80 for each roasting operation.

[0150] These conditions can be provided manually through the user interface 6 or automatically, depending on the roasting machine. The machine may be equipped with sensors to measure the ambient temperature and humidity and input these conditions into the control system. These sensors can be located remotely from the machine and provide the conditions through a remote connection. The roasting machine can be connected to a weather station for example.

[0151] The amount of beans may be provided through a connected metering device as described above.

[0152] The moisture level of the beans can be provided directly through a sensor, if the sensor is part of the roaster or connected to the control system of the roaster, or indirectly, if the operator reads and inputs the level read from a separate device configured to measure the moisture level of the coffee beans. The moisture level can also be predicted empirically, based on the time elapsed since the preparation of the beans. For example, the moisture absorption can be estimated from typical weekly changes based on experimental means performed in a laboratory. By inputting the date of the preparation of the beans, for example read from the bean container, the control system can be configured to estimate the current moisture level of the beans. Alternatively, a tracker on the packaging of the beans, made accessible to the operator, can be configured to provide this information. In particular, the origin (factory) of the beans can be taken into account.

[0153] The control system then converts each of the provided roast conditions Ci into the corresponding reference conditions Ci applied during the definition of the roast recipe using the master roast machine (M) described above. Ref It is designed to be compared with

[0154] These reference conditions Ci Ref can be stored in the memory of the control system, or in a server accessible through a remote connection, or can be part of the code of the package. Different conditions can be stored in different places.

[0155] Then, if a difference is found between one of the roast conditions and the corresponding reference condition, based on the found difference, the control system calculates a corresponding predetermined correction K that is specific to that roast condition and the found difference. Ci is configured to access

[0156] The correction Kci is calculated for a specific condition (e.g., ambient temperature) and for the current condition and the reference condition Ci Ref A particular difference or a particular range of difference Δ from 0 to 1 (for example, a temperature difference of +5° C.) is predefined.

[0157] The predetermined correction Kc may be stored in the form of a look-up table that provides Kc as a function of the type of condition and the difference from the reference condition.

[0158] For example, a look-up table for ambient temperature specific predetermined corrections can be illustrated as follows, in terms of a reference ambient temperature implemented at 20° C.: Correction a Temperature can be a fixed value specific to the temperature range: [Table 1] Or, correction a Temperature can also be defined to vary over time during the replication of a roast recipe, in particular the coefficients can be different over different time intervals, as described below: [Table 2] Or, correction a Temperature can also be defined to vary with temperature during the replication of a roast recipe, in particular the coefficients can be different over different temperature intervals, as described below: [Table 3]

[0159] The control system then accesses the corresponding predefined correction K Ci is configured to be applied to the feedback loop regulation.

[0160] The control system detects some differences between the roast conditions and the corresponding reference conditions and therefore applies some predefined corrections K Ci , some of these corrections are applied to the feedback loop adjustment.

[0161] These corrections are made based on the temperature T reg or the temperature T provided by the roast recipe being reproduced. set@ti The correction provided to the control system is, as described in more detail below, reg or T set@ti can be adapted depending on what is being applied.

[0162] Corrections for specific conditions and differences ci can be predefined by a coffee expert based on his knowledge in adapting roast profiles to various conditions. For example, Roasting in a cold ambient environment can be compensated for by adding more heat to the chamber due to heat loss through the chamber walls. temparature A feedback loop correction can be applied by applying a correction having the value: This value may depend on the size of the chamber and the material of the walls. Roasting coffee beans that exhibit a higher moisture level than expected can be compensated for by adding more heat to the chamber. The coefficient that changes with time during the reproduction of the roast profile: ac beans moisure Correction of the feedback loop by applying (t). For example, ac beans moisure (t) is greater than 1 during the first period of the roast profile and then equals 1 for the remainder of the roast profile.

[0163] Or, each correction K for specific conditions and differences ci This particular condition is the reference condition Ci Ref can be predetermined by operating the master roaster under conditions differing by this particular difference to establish the effect on the roasting of the coffee beans and infer the corresponding correction to be applied to the control regulation loop to compensate for this effect.

[0164] If no difference is found between the conditions, the control system reproduces the roast recipe Rset, defined using one specific master roast appliance (M).

[0165] Figures 4A-4D show a method for predetermining the correction Kc corresponding to the use of roast machines X that are part of a new production series of roast machines. These machines are similar to the master machine, but new types of internal components are used.

[0166] These devices are equipped with one temperature probe 5 that is placed outside the chamber 1, which means that these types of devices are particularly sensitive to changes in the way hot air is supplied to the chamber or to ambient conditions (temperature, humidity) compared to devices in which the temperature probe 5 is placed inside the chamber and in contact with the beans.

[0167] For newly manufactured devices, the series-specific correction K ci is the temperature inside the chamber T calcan be predetermined by introducing a temporary temperature probe 3 into the chamber 1 so as to provide a measurement of

[0168] Prior to the process of predetermining the corrections for machine X, in a preliminary step, a predetermining calibration curve R is generated using a master roast machine M, as shown in FIG. ref is established.

[0169] During this phase, the heating device 2 of the roasting apparatus M is heated according to a preset curve R set This preset curve is controlled to reproduce the corresponding successive predefined time points t 1 , t 2 , ..., t final The temperature T set@t1 , T set@t2 , ...T set@tfinal A set of points (T set@ti ti). This control is performed by controlling the temperature T reg Based on.

[0170] Pre-set curve radius set During the simulation, the temperature in the chamber T ref is measured as a function of time at the temporary temperature probe 3. This measurement allows 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.

[0171] In the same manner, during the process of predetermining the correction for the apparatus X shown in FIG. 4B, the heating device 2 of the system of the roasting apparatus X is adjusted to the same preset curve R set The control is performed to reproduce the temperature T reg Based on.

[0172] Pre-set curve radius set During the reproduction of the temperature Tcal is measured as a function of time at the 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.

[0173] In the process of predetermining the calibration of the roaster X, the temperature T cal@ti is the temperature T obtained using the master roasting device M at at least one identical time ti ref@ti FIG. 4C is compared with Pre-set curve radius set and, curve R ref Establish a preset curve R set The temperature T in the chamber of the master roaster during the reproduction ref@ti and, The temperature T in the chamber of the roasting device X during the reproduction of the same pre-set curve Rset cal@ti The curve or set of points corresponding to the

[0174] FIG. 4C shows the same pre-set curve R set They reveal how the reproduction of the ion beam varies from device to device, and this variation can be explained by differences in the manufacturing process.

[0175] The correction for roaster X is T cal and T ref The predetermined value may be determined based on a comparison with

[0176] T cal and T ref Different types of corrections can be applied, depending on the relationship between the master roast machine and the roast machine. The complexity of this relationship may depend on differences in the configuration of the roast machine and the master roast machine, such as different types of heaters, different shapes of chambers, the use of different control laws or algorithms for controlling the heaters, e.g. providing more sensitive control (more complex, for example, when there is a two-stage control for the airflow driver and the heater).

[0177] This relationship is typically determined through regression analysis, which is implemented by regression analysis software using well-known analytical models such as linear regression, multiple regression, non-linear regression, polynomial regression, and the like.

[0178] Once T cal and T ref Once the relationship between is defined, a predetermined 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 various steps of this rule. In the simplest embodiment, the temperature T measured by the temperature probe 5 is preferably reg or the temperature T provided by the roast recipe being reproduced. @ti The correction is applied.

[0179] In the case of roast machine M and roast machine X shown in Figures 5A and 5B, both roast machines have very similar components and use a simple feedback loop control that operates the heater 22 based only on the temperature measured by the temperature probe 3, the coefficient of correction is final can be defined by the following ratio K in T cal@tfinal / T ch@tfinal

[0180] As shown in FIG. 4D, this ratio controls T reg The temperature T provided by the roast recipe being reproduced is compared to @ti can be used as a simple multiplication factor of

[0181] In another embodiment of the invention, the reciprocal of the above ratio, i.e. 1 / K, is calculated as the temperature T reg As a multiplication factor of this temperature, T @ti can be used before being compared with

[0182] With this correction, the control system of device X can calculate the temperature T ref This makes it possible to supply hot air to the inside of the chamber at a temperature closer to that of the target temperature.

[0183] FIG. 5 shows a method for predetermining a correction Kc corresponding to the difference in ambient temperature in the same roaster X. The process performed in FIG. 4A-4C is reproduced except in FIG. 4B, which is a master roaster M operated using an ambient temperature of 10° C., while in FIG. 4A, the reference curve was established at an ambient temperature of 25° C. During the operation shown in FIG. 4B, all other conditions are identical to the reference conditions performed in the operation in FIG. 4A. T cal and T ref Based on the comparison with the reference ambient temperature, a correction K specific to a difference of -15°C from the reference ambient temperature is predefined. This correction is stored in a memory or database and is accessible to the control system of roaster X.

[0184] When the apparatus is operated to roast beans within an ambient temperature of 10° C., this accessible predetermined correction is applied to the feedback loop adjustment.

[0185] Furthermore, accessible predefined corrections for the production series are also applied in the feedback loop adjustment.

[0186] 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.

[0187] 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.

[0188] 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]

[0189] 10 Roasting Equipment 1 Roasting chamber 11 Bottom opening 12 Top opening 2. Heating Device 21 Air Flow Driver 22 Heater 23 Passage 3 Temporary Temperature Probes 4. Housing 41 Air outlet hole 42 Air inlet 43 Vertical housing part 5, 51, 52 Temperature probes 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 method for roasting coffee beans using a roasting apparatus (X), comprising: a chamber (1) for containing coffee beans; A heating device (2) configured to supply hot air to the chamber; at least one temperature probe (5) for measuring the temperature of the air supplied by said heating device; a control system (80) configured to control the heating device (2) and configured to reproduce a roasting recipe, the roasting recipe being generated at successive distinct time points t ｉ and the control of the heating device (2) is controlled by the temperature T ｒｅｇ and a control system (80) for performing a feedback loop adjustment based on Using the roasting device (X), a coffee bean roasting recipe R ｓｅｔ The feedback loop regulation is adjusted before carrying out a new roasting operation of coffee beans by reproducing the roasting recipe R ｓｅｔ is defined using one particular master roaster (M) and at least one set of points (T ｓｅｔ＠ｔｉ ;t ｉ ) The adjustment operation is providing at least one of the new roasting operation conditions Ci; Each condition Ci of the new roasting operation and the roasting recipe R using the master roasting device (M) ｓｅｔ The corresponding reference conditions Ci originally applied in the above definition ｒｅｆ and comparing The provided conditions Ci of the new roasting operation and the corresponding reference conditions Ci Ｒｅｆ If there is a difference between Based on the observed differences, the nature of the roasting conditions and Ci Ｒｅｆ A corresponding predetermined correction K Ｃｉ accessing the The temperature T of the roasting recipe reproduced by the roasting device (X) ｓｅｔ＠ｔｉ At least one of the corresponding predetermined correction K Ｃｉ and applying directly or indirectly to said coffee beans.

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

3. The coffee bean roasting recipe R defined using the particular master roasting machine (M) ｓｅｔ But the same type of bean C ｎ One predetermined quantity M ｎ and at successive distinct time points t ｉ The temperature T Ｍｎ＠ｔｉ Roasting Recipe R provides Ｍｎ The method for roasting coffee beans according to claim 1 or 2,

4. The at least one of the roasting conditions Ci has the following characteristics: External ambient conditions such as ambient temperature, humidity, pressure, and altitude; the type of roasting equipment used, If the heating device is electrically powered, the type, frequency, or voltage of the power source; If the heating device is energized by at least one gas burner, parameters of the supply of the gas, such as the type of gas used, the pressure of the gas used and / or the flow rate of the gas used, characteristics of the coffee beans to be roasted, such as the amount m of coffee beans used, the moisture level of the coffee beans, variations in the characteristics of the coffee bean type, 4. A method for roasting coffee beans according to claim 1, wherein the method relates to at least one of the following characteristics of a desired aroma profile, such as the level of roast:

5. 5. Method for roasting coffee beans according to any one of claims 1 to 4, wherein, depending on the type of correction, the feedback loop adjustment is adjusted upon installation, periodically and / or before each roasting operation.

6. during the new roasting operation of coffee beans using the roasting device (X), at least one of the conditions Ci of the new roasting operation, preferably the external ambient conditions, is monitored; Method for roasting coffee beans according to any one of claims 1 to 5, wherein if at least one of the monitored conditions Ci changes during the new coffee bean roasting operation, the step of the adjusting operation is carried out again.

7. the predetermined correction K specific to one condition Ci of the new roasting operation; ｃｉ is the coefficient a ｃｉ is defined by The coefficients are provided by the roast recipe to be reproduced, defined using the specific master roasting machine (M), and the temperature T ｓｅｔ and the correction is applied directly to T ｓｅｔ A ｃｉ T ｓｅｔ by replacing or The correction is performed by adjusting the temperature T measured by the at least one temperature probe (5). ｒｅｇ and the correction is applied to the feedback loop adjustment, T ｒｅｇ A ｒｅｇ / a ｃｉ by replacing In the formula, a ｃｉ 7. Method for roasting coffee beans according to any one of the preceding claims, wherein x is a predetermined coefficient, which is predetermined in particular for said conditions Ci and said observed differences, or which is equal to 1 by default.

8. The adjustment operation is Providing a number of specific roasting conditions Ci; comparing each of the specific roasting conditions Ci with the corresponding reference conditions used during the definition of the roasting recipe defined using the specific master roasting machine (M); If a difference is found between the specific roasting conditions and the corresponding reference conditions for two or more of the specific roasting conditions Ci, accessing the corresponding predetermined correction Kc specific to the roasting condition C based on each of the observed differences; applying a correction K to the feedback loop adjustment based on the selection of the corresponding predetermined correction Kci, the correction K being defined by a coefficient A, where A=Π ｉ a Ｃｉ and applying wherein:

9. the coffee beans are a blend of at least two different coffee beans (Coffee A, Coffee B, ..., Coffee N) introduced inside the chamber, The control system determines, for each type of coffee bean n contained in the blend, at least the coffee type n of the coffee beans and the amount m of coffee of that type N introduced into the chamber. ｎ and configured to obtain For the portion of at least one type of coffee n of the blend, specific roasting conditions C related to the characteristics of the coffee n ｃｏｆｆｅｅ ｉ and the corresponding reference roasting conditions C related to said characteristics of said coffee n. ｃｏｆｆｅｅ ｉ Ｒｅｆ If there is at least one difference between The blend is roasted under the roasting condition C. ｃｏｆｆｅｅ ｉ Correction Kc specific to ｃｏｆｆｅｅ ｉ Global coefficient a Ｃ ｃｏｆｆｅｅ ｉ ｂｌｅｎｄ is calculated and the global coefficient is calculated as follows: [0010] where n is the total number of coffee beans C of said type present in said blend. Ａ ~C Ｎ Corresponding to f ｎ In the blend of coffee beans, ｎ 9. The method of roasting coffee beans according to claim 8, wherein the weight fraction of the coffee beans is

10. The predetermined correction K, specific to one roasting condition Ci, applied to the feedback loop adjustment ｃｉ is the additional coefficient (b ｃｉ ) is defined by The correction is performed by adjusting the temperature T ｓｅｔ and the correction is applied to the feedback loop adjustment, T ｓｅｔ A ｃｉ T ｓｅｔ +b ｃｉ by replacing or The correction is performed by adjusting the temperature T measured by the at least one temperature probe (5). ｒｅｇ and the correction is applied to the feedback loop adjustment, T ｒｅｇ (T ｒｅｇ -b ｃｉ ) / a ｃｉ by replacing In the formula, b ｃｉ The method according to any one of claims 7 to 9, wherein ĉ is a predetermined offset, which is predetermined specifically for said condition Ci and said observed difference, or is equal to 0 by default.

11. In the adjustment operation, Providing a number of specific roasting conditions Ci; Each of the specific roasting conditions Ci is compared with the corresponding reference conditions Ci used during the definition of the roasting recipe defined using the specific master roasting machine (M). ｒｅｆ and comparing If a difference is found between the specific roasting conditions and the corresponding reference conditions for two or more of the specific roasting conditions Ci, accessing the corresponding predetermined correction Kci specific to the roasting condition Ci based on each of the observed differences; applying a correction K to the feedback loop adjustment based on the selection of the corresponding predetermined correction Kc, the correction K being defined by a pair of coefficients (A, B); A=P ｉ a Ｃｉ B = Σ ｉ b ｃｉ and applying, where:

12. Correction K ｃｉ The coefficient a defines ｃｉ and optionally a coefficient b ｃｉ 12. The method according to any one of claims 7 to 11, wherein at least one of said coefficients varies with time during the replication of a roasting recipe, and optionally both of said coefficients are constant over different time intervals.

13. The coefficient a that defines the correction Kci ｃｉ and optionally a coefficient b ｃｉ The method according to any one of claims 7 to 12, wherein at least one of said coefficients varies with temperature during the reproduction of a roasting recipe.

14. the predetermined correction K specific to one condition Ci of the new roasting operation; ｃｉ But the coefficient D ｃｉ , A ｃｉ , and B ｃｉ is defined by The coefficients are provided by the roast recipe to be reproduced, defined using the specific master roasting machine (M), and the temperature T ｓｅｔ and the correction is applied directly to T ｓｅｔ D ｃｉ T ｓｅｔ ２ +A ｃｉ T ｓｅｔ +B ｃｉ by replacing In the formula, D ｃｉ is a predetermined coefficient, which is predetermined in particular for said condition Ci and said observed difference, or is equal to 0 by default, In the formula, A ｃｉ is a predetermined coefficient, which is predetermined in particular for said condition Ci and said observed difference, or is equal to 1 by default, In the formula, B ｃｉ 7. Method for roasting coffee beans according to any one of the preceding claims, wherein x is a predetermined coefficient, which is predetermined in particular for said conditions Ci and said observed differences, or which is equal to 0 by default.

15. In the roasting device, the at least one temperature probe (5) is arranged outside the chamber (1), and each predetermined correction specific to one roasting condition and one observed difference is a0 applying the specific condition difference to the master roasting machine M without modifying other reference conditions; a) introducing at least one temporary temperature probe (3) inside the chamber of the master roasting machine M; b Pre-set curve R ｓｅｔ wherein the predetermined curve is adjusted to reproduce a predetermined corresponding successive time points t １ , t ２ , . . . , t ｆｉｎａｌ The temperatures T ｓｅｔ＠ｔ１ , T ｓｅｔ＠ｔ２ , . . . T ｓｅｔ＠ｔｆｉｎａｌ A set of points (T ｓｅｔ＠ｔｉ ;t ｉ ) and said control is performed by controlling said temperature T ｒｅｇ and controlling based on the c The preset curve R ｓｅｔ During the reproduction of the temperature Tcal inside the chamber as a function of time, 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 using the master roasting device (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) at the reference conditions while controlling the heating device of the master roaster to reproduce ｒｅｆ a comparing step, and determining the correction specific to the roasting conditions and the difference based on the comparison.

16. The heating device (2) includes an air flow driver (121), and the control system (80) is operable to control the air flow driver (121) and to generate a temperature at successive distinct times t １ , t ２ , . . . respectively applied air flows F ＠ｔ１ , F ＠ｔ２ , . . . set point (F ＠ｔｉ ;t ｉ ) provides roasting recipes (R Ｆｌｏｗ－ｓｅｔ ) is configured to apply The adjustment operation is The provided conditions Ci of the new roasting operation and the corresponding reference conditions C ｉＲｅｆ If there is a difference between Based on the observed differences, the nature of the roasting conditions and C ｉＲｅｆ A corresponding predetermined correction K Ｆｌｏｗ Ｃｉ accessing the The air flow F of the roasting recipe reproduced by the roasting device (X) ｓｅｔ＠ｔｉ At least one of the corresponding predetermined correction K Ｆｌｏｗ Ｃｉ The method according to any one of claims 1 to 15, comprising the step of directly or indirectly applying

17. 1. A roasting apparatus comprising: a chamber (1) for containing coffee beans; A heating device (2) configured to supply hot air to the chamber; at least one temperature probe (5) for measuring the temperature of the air supplied by said heating device; a control system (80) configured to control the heating device (2) and configured to reproduce a roasting recipe, the roasting recipe being generated at successive distinct time points t ｉ At least one set of points (T ＠ｔｉ ;t ｉ ), wherein the control of the heating device (2) is based on the temperature T ｒｅｇ and a control system (80) for performing a feedback loop adjustment based on 17. Roasting apparatus, wherein the control system is operable to implement the method according to any one of the preceding claims.

18. 18. Apparatus according to claim 17, wherein the at least one temperature probe (5) is arranged outside the chamber (1).

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