Coffee bean roasting method

Abstract

This invention is a roasting recipe R blend 1. A method for determining the amount of coffee beans C included in a blend, the method comprising: n Regarding at least type C n The type of coffee beans introduced into the chamber C n Amount m n and a step of acquiring the acquired type C. n Based on at least different types of coffee beans C A , C B , ...each roasting recipe RM A , R.M. B , ... and customized blends of different types of coffee beans C A , C B The temperature compatibility coefficients K for each of A , K. B , ... and a process for accessing different coffee beans C n The obtained amount m n , Accessible Roasting Recipes RM n , and temperature coefficient K n A roasting recipe R is applied to a customized blend of coffee beans introduced into the chamber based on blend determining the

Description

Technical Field

[0001] The present invention relates to the roasting of coffee beans, and more specifically to the roasting of various blends of coffee beans particularly suitable for use in homes or stores and cafes.

Background Art

[0002] In the past few decades, a number of roasters have been developed for use in homes or small stores and for coffee. Most of these roasters execute an automatic roasting process with a roasting profile stored or accessible by the control unit of the device.

[0003] These devices are usually configured to apply a roasting profile dedicated to a specific type of coffee bean. Each roasting profile guarantees the optimal roasting of this specific type of coffee bean. Usually, these roasting profiles are predetermined by roasting experts.

[0004] With these predetermined roasting profiles, the operator can automatically roast the corresponding coffee beans without the risk of spilling the beans.

[0005] Today, there is a tendency to produce customized roasted beans, especially by roasting blends of different types of coffee beans. For example, the blend can include distinct coffee beans of different origins and / or plant varieties, such as a blend of Arabica coffee beans and Robusta coffee beans, or the blend can include different coffee beans of the same origin or the same variety but produced by different producers. Furthermore, these blends can have different proportions of each type of coffee.

[0006] The roasting parameters defined as optimal for one type of coffee bean in a blend may have an adverse effect on another type of coffee bean in the blend. Some types of beans may burn, while other types may not reach the desired degree, or the beans may not be roasted evenly, or may not provide the optimal sensory profile.

[0007] Attempting to determine the best roasting profile for a blend is not so straightforward, and the operator needs to try various roasting profiles before achieving good results, which takes time and risks wasting a significant amount of beans.

[0008] Existing solutions involve roasting each type of bean separately and then mixing the differently roasted beans to form the final blend (a method called "split roasting"). This method can be carried out for a blend containing two different types of beans, but it is time-consuming and difficult to execute when the blend contains three or more types of beans. In addition, this method requires storing each type of roasted bean during the roasting operation of other types of beans, which is not practical for home use or small stores and cafes. SUMMARY OF THE INVENTION

[0009] An object of the present invention is to improve the automatic roasting of coffee beans. It would be advantageous to provide a roasting apparatus that enables optimal roasting regardless of the blend of beans to be roasted.

[0010] It would be advantageous to provide a roasting apparatus that automatically applies a roasting profile corresponding to the amount of the blend of beans introduced into the apparatus.

[0011] The object of the present invention is achieved by a method for determining a roasting recipe for roasting a customized blend of coffee beans according to claim 1, a roasting apparatus according to claim 12, a computer program according to claim 13, and a computer-readable storage medium according to claim 15.

[0012] In a first aspect, coffee beans C introduced into the chamber of a roasting apparatus A , C B ,... for roasting a customized blend, a roasting recipe R blend is provided for determining, the recipe R blend providing temperatures T, T @t1 , T @t2 ,... respectively applied at discrete successive times t1, t2,... and the method comprises for each type of coffee bean C comprised in the blend n at least the type C n of the coffee bean and the amount m n of the type of coffee bean C introduced into the chamber n and acquiring based on the acquired type C n at least roasting recipes RM, RM A , RM B ,... for different types of coffee beans C A , RM B ,... of the customized blend, each recipe RM n being adapted for roasting one predetermined amount M n of the same type C n of beans and providing temperatures TM i respectively applied at discrete successive times t n@ti and the respective temperature adaptation coefficients K A , K B ,... for different types of coffee beans C A , K B and accessing and the acquired amounts m n of the different coffee beans C n , the accessible roasting recipes RM n , and the temperature coefficients K nBased on this, determine the roasting recipe R applied to the customized blend of coffee beans introduced into the chamber blend and the step of includes

[0013] The roasting operation is generally carried out in a roasting apparatus having a chamber for accommodating coffee beans during the roasting process. Inside the chamber, the coffee beans are heated and preferably mixed to homogenize the heating of the whole beans.

[0014] Mixing can be achieved using a fluidized bed of hot air, mechanically using a stirring blade, or through the rotation of a rotating drum.

[0015] Preferably, the chamber is a hot air fluidized bed chamber. Inside such a chamber, the heated air is pushed through a screen or perforated plate under the coffee beans with sufficient force to lift the beans. Heat is transferred to the beans as the beans tumble and circulate within this fluidized bed.

[0016] Alternatively, the chamber may be a drum chamber in which the coffee beans are tumbled in a heated environment. The drum chamber can consist of a horizontally rotating drum, or the drum chamber can be provided with a stirring blade for tumbling the coffee beans in a heated environment.

[0017] The roasting apparatus includes a device for heating the coffee beans accommodated in the chamber.

[0018] Preferably, the heating device is configured to generate a hot air flow, and the hot air flow is guided to the coffee beans accommodated in the chamber to heat the coffee beans. Usually, the heating device includes at least an air driver and a heater for heating the air flow generated by the air driver.

[0019] As a heat source, preferably, the apparatus comprises an electric heater. This electric heater is usually an electrical resistance. The electrically powered heat source has the advantage that the air pollutants generated during roasting are only the pollutants generated from the heating of the coffee beans themselves, and not from the combustion of gas as would occur if the heat source were a natural gas, propane, liquefied petroleum gas (LPG), or even a gas burner using wood.

[0020] The apparatus comprises a control system operable to control the heating device, and the control system is configured to apply a roasting recipe. This roasting recipe R provides the temperatures T final to be applied respectively at discrete successive times t1, t2,..., t @t1 of the roasting process. @t2 ...T @tfinal This roasting recipe is usually represented as a temperature - time profile.

[0021] Usually, this control is carried out in a feedback loop control based on the measured values of at least one temperature sensor placed inside or at the inlet of the chamber.

[0022] The control is applied to heating devices such as heaters and / or air drivers.

[0023] When a customized blend of at least two different coffee beans C A 、C B 、... is introduced into the chamber in respective amounts m A 、m B 、..., the method enables the determination of a roasting recipe R blend adapted to this specific blend.

[0024] A customized blend means a blend of different coffee beans from a single origin and / or different existing coffee blends. The new customized blend is created by the operator of the device, and the roasting recipe for this new customized blend has not been determined previously and is not accessible by the control system.

[0025] In this device, in the case of such a newly customized blend, the control system of the device is configured to determine a roasting profile adapted to the customized blend.

[0026] For a customized blend of different coffee beans (C A , C B ,...), for each type of coffee bean C n included in the blend, the method includes at least the type C n of the coffee bean and the amount m n of the type of coffee bean C n introduced into the chamber, and a first step of obtaining.

[0027] The amount can be the weight of the coffee beans present in the chamber of the roasting device or alternatively the volume or level. Preferably, the amount is the weight.

[0028] Usually, the type C n of the coffee bean is related to at least one characteristic of the bean that directly affects the process of roasting the bean.

[0029] The type of coffee bean can be related to specific characteristics such as the following.

[0030] The origin of the bean and / or the plant variety of the bean (Arabica, Robusta,...), or a specific existing mixture or blend of different beans, where the existing mixture or blend can be defined by the selection of different specific beans and / or by the ratio of these different specific beans. - Pre-roasting level of the beans. The coffee beans to be roasted may be green beans, or beans that have been pre-roasted to some extent obtained by heating green coffee beans and stopping the heating process before the end of the first crack. These pre-roasted beans to some extent can be pre-roasted at various levels that directly affect the subsequent final roasting performed in the roasting apparatus. - Moisture content of the beans, - Size of the beans.

[0031] The type of beans may clearly refer to properties of the beans such as origin, plant species, pre-roasting level, and / or may be a reference symbol such as an identification number, SKU number, or trademark.

[0032] When this method is applied to a roasting apparatus, the type of beans C n can be obtained in the following various ways.

[0033] It can be obtained from the user. In that case, the user interface of the apparatus can display a list of bean types and prompt the user to select the type to be introduced into the chamber. Alternatively, this list can be displayed through the interface of a mobile device configured to communicate with the control system of the apparatus.

[0034] Or It can be obtained from a code, for example, a code provided on the bean package. In that case, the apparatus can be equipped with a code reader, and the control system can be configured to prompt the operator to scan the code of the beans (e.g., provided on the bean package) that the operator introduces into the chamber.

[0035] When this method is applied to a roasting apparatus, for each type of coffee bean C n that is part of the blend introduced into the chamber, the amount m n can be obtained as follows.

[0036] It can be obtained from the user, in which case the apparatus can be provided with a user interface that enables the user to input the amount of each type of bean that the user introduces into the chamber. Here too, this amount can be input through the interface of a mobile device configured to communicate with the control system of the apparatus.

[0037] Or It can be obtained from a measuring device connected to the control system of the apparatus, in which case the measured value of the amount m of the beans n can be automatically provided to the control system of the apparatus.

[0038] The apparatus can include a measuring device configured to measure the amount m of the beans C n introduced into the chamber. In the step of providing the amount m of the coffee beans n to the controller, the amount of the coffee beans can be automatically measured by the measuring device and provided to the control system of the apparatus. n In one embodiment, the chamber of the apparatus may be transparent, and the wall of the chamber can have a level indicator readable by the operator.

[0039] Thus, when the operator introduces the beans into the transparent chamber, the operator can read the introduction amount by looking at the level indicator. Then, this information can be input as an input within the control system of the apparatus, for example, via the user interface.

[0040] According to one embodiment, the apparatus can include a measuring device configured to measure the amount m of the beans introduced into the chamber. In the step of providing the amount m of the coffee beans

[0041] to the controller, the amount of the coffee beans can be automatically measured by the measuring device and provided to the control system of the apparatus. n n n In the step of providing the amount m of the coffee beans to the controller, the amount of the coffee beans can be automatically measured by the measuring device and provided to the control system of the apparatus.

[0042] The measuring device is a scale for measuring the weight of the coffee beans, A device comprising at least one cavity of a predetermined volume, or A level sensor for measuring the volume of coffee beans in a chamber, may be used.

[0043] Preferably, this quantity is a weight, and the measuring device is a weighing scale.

[0044] When the measuring device is a device comprising at least one cavity of a predetermined volume, this device allows the user to select a cavity of a predetermined volume and to completely fill this cavity with beans, so that as a result, a specified quantity of beans is measured. The control system of the roasting device is provided with the exact quantity of beans.

[0045] When the measuring device is a level sensor, this sensor measures the volume of coffee beans in the chamber. Process control is configured to estimate the volume of beans from the measured level.

[0046] When the volume of the beans is measured, the density of the beans can be obtained based on the identification of the type of beans, and accordingly, the exact weight can be estimated.

[0047] According to another embodiment, the apparatus may At least two containers for storing different types C n of coffee beans, and At least one dispensing device for dispensing and supplying coffee beans from the containers to the chamber, and may be provided with In the step of obtaining the quantity m n of each type C n of beans introduced into the chamber, the quantity of the dispensed coffee beans of each type C n can be automatically provided to the control system.

[0048] In certain embodiments, the apparatus can comprise an identification device configured to read an identification from a bean package, the bean package being configured to supply all of its contents to a chamber of the apparatus, and the identification means being the type C of beans n In addition to the amount m of beans in the package n is provided directly or indirectly.

[0049] Different types of coffee beans C that are part of a customized blend A 、C B 、... of the acquired type C n Based on this, the method comprises at least Coffee beans C that are part of a customized blend A 、C B 、... respectively roasting recipes RM A 、RM B 、... where each recipe RM n is adapted to roast the same type C of beans in one predetermined amount M n and provides the temperature TM to be applied respectively at discrete consecutive times t n 、a roasting recipe i and n@ti Coffee beans C that are part of a customized blend 、C A 、... respectively temperature adaptation coefficients K B 、K A 、K B 、... and including the step of accessing.

[0050] When the method is executed in a roasting apparatus, these roasting recipes and temperature adaptation coefficients can be stored in a database or memory accessible to the control system of the apparatus. In addition to the step of obtaining the type C of beans that are part of a customized blend n the control system can be configured to access the roasting recipe RM n and the temperature adaptation coefficient K n of each identified coffee bean that is part of a customized blend.

[0051] In an alternative embodiment, the type, the roasting recipe for one predetermined amount, and the temperature adaptation coefficient for each type of bean can be encoded into a code that identifies each bean that is part of the blend. By a single step of reading the bean code, the control system can be configured to obtain the identification information and access the roasting recipe and the temperature coefficient.

[0052] Each accessible roasting recipe RM n is adapted to a specific type C of coffee bean n (or a specific blend of different types of coffee beans as described below), and a predetermined amount M of said beans. n This predetermined amount can be set to correspond to an amount between the minimum and maximum amounts that can be roasted in the chamber of the roasting apparatus. Thus, for one type of bean, at least one roasting recipe adapted to the roasting of the predetermined amount M n is accessible to the control system.

[0053] Preferably, this step also provides access to the predetermined amount M n associated with the roasting recipe RM. n In one embodiment, this predetermined amount may be the same for all accessible roasting recipes RM n and this predetermined amount can be stored by the control system of the apparatus. In another embodiment, this predetermined amount may vary depending on the coffee bean C n and its roasting recipe RM. n In the latter case, the control system is configured to also access the predetermined amount M n associated with the corresponding roasting recipe RM. n

[0054] These different roasting recipes adapted to the roasting of a predetermined amount of one type of bean are usually defined experimentally. Preferably, the roasting recipe is also associated with the type of roasting apparatus itself, such as the type of bean agitation (fluidized bed or rotating drum), the internal design such as the shape of the chamber, the position of components (e.g., temperature sensors), and / or the type of components such as the nature of the heating device.

[0055] Furthermore, the method also includes accessing the respective temperature adaptation coefficients K A , C B ,... of different types of coffee beans C A , K B ,...

[0056] Then, based on the obtained amount m n of the different coffee beans C n that are part of the customized blend, the accessible roasting recipe RM n (and preferably the amount M n ) and the temperature coefficient K n of the different coffee beans C n that are part of the customized blend, the method includes determining the roasting recipe R blend to be applied to the customized blend of coffee beans introduced into the chamber.

[0057] Advantageously, the object of the present invention is to enable the roasting apparatus to be controlled such that the above characteristics take into account the amount and type of each coffee bean used in the customized blend introduced into the apparatus and apply a roasting profile, and to ensure that the beans are correctly roasted regardless of the amount and type. In particular, the new roasting profile can be obtained from the existing established roasting recipes of each type of coffee bean that is part of the blend, and the new roasting recipe for the blend is the average of all these established roasting recipes.

[0058] In one embodiment, when the customized blend is prepared again, the determined roasting recipe R blendis stored and can be optionally shared.

[0059] Preferably, the roasting recipe R applied to a customized blend of coffee beans blend is at least the following for each variety C n of coffee beans, respectively, the obtained variety C n the obtained amount m of the beans n and a roasting recipe Rm adapted to the roasting of n selecting or determining, wherein the roasting recipe Rm n provides a temperature Tm applied respectively at time t i a step of n@ti Based on the selected and / or determined roasting recipe Rm and the accessible temperature coefficient K n from the amount m n of the variety C n of beans introduced into the chamber, the temperatures T n applied to the customized blend of beans at discrete successive times t1, t2,... are determined according to the following formula (I) blend@t1 T blend@t2 ... a step of determining according to the following formula (I): determined by

Equation

[0060] In this preferred embodiment, the roasting recipe of the blend is determined based on the pre-step of selecting or determining the roasting recipe selected or determined to correspond to a specific weight m n of coffee beans C n introduced into the chamber.

[0061] Selection means that an accessible roasting recipe corresponding to one type and one quantity of coffee beans present in the blend is selected. Specifically, by accessing a memory or database that stores a set of roasting recipes for different quantities of each type of coffee bean, one of these roasting recipes can be selected and then used to determine the roasting recipe for the blend.

[0062] Determination means that a roasting recipe corresponding to one type and one quantity of coffee beans present in the blend can be calculated. Specifically, by accessing a memory or database that stores at least one roasting recipe corresponding to one type of coffee bean and one quantity of that coffee bean, and by calculating from that at least one recipe other roasting recipes for other quantities of that type of coffee bean. Then, this calculated recipe can be used to determine the roasting recipe for the blend.

[0063] Depending on the type of accessible roasting recipe for each type of bean that is part of the blend, the roasting recipe R blend can be determined from the selected and / or determined roasting recipes, with some parts of the recipe already selected and other parts of the recipe already determined.

[0064] The selection of a roasting recipe suitable for roasting a specific coffee bean that is part of the blend and a specific quantity of the beans that are part of the blend provides a starting point suitable for calculating the roasting recipe for the blend.

[0065] Furthermore, Equation (I) uses these selected roasting recipes having a weight coefficient f n that can take into account the fact that there is more of one type of bean C n present in the blend.

[0066] Also, formula (I) allows for giving higher or lower importance to the roasting profile of one type of bean in the blend's roasting profile through the temperature adaptation coefficient K n These selected roasting recipes having this coefficient are used. This coefficient takes into account, among other aspects, the ability of each bean C n to absorb heat, which can vary depending on the bean's size, density, internal structure, and / or its chemical composition. For example, two types of beans may have different sizes, and as a result, the smaller beans require less heat energy. This coefficient can take into account the specific desired characteristics of these beans once roasted in the blend, which may be related to the color of the roasted beans, the level of acrylamide, and / or the sensory profile in the final roasted blend.

[0067] In practice, due to the fact that the blend contains different types of beans that exhibit different reactions to the execution of a common roasting profile, the final roasted blend can include roasted beans with different colors and / or different levels of specific components such as acrylamide or furan produced by roasting and / or different optimal sensory profiles. For the purpose of controlling the production of a roasted blend having all or some of these characteristics, a temperature adaptation coefficient is used to keep specific coffee beans, especially those more susceptible, closer to their respective roasting profiles in order to obtain the desired characteristics of these beans.

[0068] For different beans, some beans may be more or less susceptible to deviation from their optimal roasting profiles, so the important criteria for defining the temperature adaptation coefficient can be different.

[0069] Normally, when a blend is created, it is expected that a roasted blend will result that overall corresponds to the average of the characteristics of each type of bean roasted separately, especially having the best characteristics of these beans. The temperature adaptation coefficient ensures that the characteristics of the beans that are more susceptible to temperature effects are found in the roasted blend.

[0070] Temperature suitability coefficient K n The value of is usually included between 0.5 and 2. A low-value coefficient is adapted to beans that are less affected by temperature fluctuations, while a high-value coefficient is adapted to more reactive beans that produce new characteristics when roasted at temperatures that deviate excessively from the optimal roasting profile.

[0071] These coefficients are usually defined experimentally.

[0072] The formula enables the automatic calculation of the roasting recipe for the blend. Even an inexperienced operator can roast a blend of different types of coffee without the risk that the resulting roasted blend will have a poor taste profile, particularly a profile of burnt or under-roasted coffee. The risk of wasting beans is avoided.

[0073] Interpolation of the roasting profile Coffee C n Of the selected or determined roasting recipe Rm n In at least two of them, at discrete consecutive times t i At the temperature Tm applied n@ti Providing, when at least part of the discrete consecutive times t i Are set differently, For each coffee C of the customized blend n Of the selected or determined roasting recipe Rm n From, the interpolated roasting recipe curve Rm n Is determined by interpolating the accessible roasting recipe curve such that all the selected or determined roasting recipes have the same discrete consecutive times t1, t2,...t final At which the temperatures Tm n@t1 Tm n@t2 ...Tm n@tfinal Are provided respectively.

[0074] Coffee roasting recipes are often provided not as continuous curves but as lists of individual points, each defined by its time and temperature. It can happen that a control system of a device accesses roasting recipes for different types of coffee beans and the weight of the beans, and these roasting recipes provide individual points with different set times.

[0075] To be able to determine the roasting recipe of a blend according to the above formula (I), for all previously determined roasting recipes regarding each type of coffee bean that is part of the blend and the weight of that type of coffee bean in the blend, the corresponding interpolation recipes can be determined such that all these interpolation recipes provide a list of individual pairs of time and temperature at the same time.

[0076] Normally, in the interpolation operation of different curves, specific discrete consecutive times t1, t2,... t final are predefined, and the new interpolated roasting recipe Rm n is determined from the accessible roasting recipes for these predefined specific discrete consecutive times t1, t2,... t final .

[0077] These predefined specific discrete consecutive times t1, t2,... t final can be times predefined at regular intervals during a maximum period (usually the larger t among the selected curves final ), or they can be times predefined at specific critical periods of the roasting profile during, for example, the first crack generation period.

[0078] The advantage of the interpolation operation is that it can access and further use different roasting recipes for various types of beans regardless of the format with respect to time, which is the horizontal coordinate. Specifically, it is possible to store the roasting profiles defined by various roasting experts who measure the temperature at different horizontal coordinates of time, and the interpolation operation enables the use of new curves based on all other accessible roasting recipes, making them accessible regardless of their format.

[0079] Different t final Determination of a blended roasting profile from roasting profiles having In addition to or independent of the above-described embodiments, in another embodiment, the method selects or determines different identified types of different kinds of coffee beans C A , C B ,... C n ... of respective roasting recipes Rm A , Rm B ,... Rm n ... where each recipe is adapted to roast the same kind of beans C n of amount m n and provides temperatures Tm final n respectively applied at discrete consecutive times t i up to a final time t n@ti where the final time t final n is set differently in at least two of the different roasting recipes Rm A , Rm B ,... Rm n ; and accesses respective time adaptation coefficients S A for each kind of coffee bean C B , C n ,... C A , S B ,... S n ; and determines a roasting recipe (R blend ) to be applied to the blend of coffee beans, where the following obtained roasting recipes Rm A , Rm B,...Rm n ... based on All coffee C that is part of the customized blend n final time t final y to obtain, and the obtained final time t final y as the minimum final time t final low to the maximum t final high sorting in ascending order, and minimum final time t final low in the case of time below, the roasting recipe (R blend ) applied to the blend of coffee beans introduced into the chamber is determined according to formula (I); minimum final time t final low in the case of time exceeding, the roasting recipe R blend applied to the blend of coffee beans introduced into the chamber is determined by setting the temperature applied at the calculated time t y ; by executing, the roasting recipe (R blend ) is determined; including the calculated time t y is t final low+1 from t final high to each corresponding obtained final time t final y is calculated as follows, t y =t final y-1 +[t final y -t final y-1 * S(f n’ .S n’ )], where n' corresponds to the coffee having a final time of t final y or more, up to t final high-1 the temperature at each of the calculated times t y is determined from the roasting recipe Rm final y of all coffee beans C having a final time of t n’ or more according to the following formula (II), n’

Equation

[0080] Preferably, Tm n’@ty corresponds to an interpolated value extracted from recipe Rm n’ The advantage of this last embodiment is that it is possible to access any type of roasting profile, and in particular there is no need to keep the profile within a specific time limit.

[0081] Instead of the foregoing embodiments, the method comprises

[0082] selecting or determining different identified types of roasting recipes Rm for different types of coffee beans C A C B ...C n where each recipe is adapted to roast an amount m A Rm B ...Rm n of beans of the same type C and provides a temperature Tm n to be applied respectively at discrete successive times t n up to a final time t final n wherein the final time t i is set differently in at least two of the different roasting recipes Rm n@ti Rm final n ...Rm A Rm B ...Rm n and A step of determining a roasting recipe (R blend ) applied to a blend of coffee beans, comprising the following Obtaining the final time t A of all coffees C B that are part of a customized blend, based on the selected or determined roasting recipe Rm n , Rm ,...Rm n , and final n identifying the minimum final time t ; and final1 Limiting the roasting recipe (R ) applied to the blend of coffee beans introduced into the chamber to a time less than the minimum final time t blend ; and final1 Determining the roasting recipe (R ) applied to the blend of coffee beans introduced into the chamber according to formula (I); and blend Determining the roasting recipe (R ) by executing blend ; and may include

[0083] In this embodiment, the roasting recipe applied to the blend of coffee beans ends at the final time of the beans having the minimum final time t final1 . As a result, this minimum final time t final1 limits the risk of over-roasting brittle beans.

[0084] In another preferred embodiment, the method comprises Selecting or determining different identified types of roasting recipes Rm A , Rm B ,...Rm n for different types of coffee beans C A , C B ,...C n ,... such that each recipe is adapted to roast the same type of beans C n in an amount m n to a final time t final n up to a discrete continuous time t iThe temperature Tm applied respectively n@ti is provided, and the final time t final n differs for roasting recipes Rm A , Rm B ,... Rm n which are set differently in at least two of them, and a process, A process of determining a roasting recipe (R blend ) applied to a blend of coffee beans, and the following For the selected or determined roasting recipe Rm A , Rm B ,... Rm n Based on, Obtaining the final time t n of all coffee C final n which is part of the customized blend, and Identifying the minimum final time t final low and a process, When the minimum final time t final low is less than the following time, determining the roasting recipe (R blend ) applied to the blend of coffee beans introduced into the chamber according to formula (I), When the minimum final time t final low exceeds the time, determining the roasting recipe R blend applied to the blend of coffee beans introduced into the chamber as follows by setting the temperature applied at each t final n , By executing, determining the roasting recipe (R blend ), including, Up to the maximum t final high-1 , the temperature at each time t final y is determined from the roasting recipe Rm final y of all coffee beans C n’ having a final time of t n’ or more according to the following formula (II),

Equation

[0085] Preferably, Tm n’ @t final n corresponds to an interpolated value extracted from recipe Rm n’ from which it is extracted.

[0086] In another preferred embodiment, the method is selecting or determining different identified types of roasting recipes Rm A , C B ,... C n ... for different types of coffee beans C A , Rm B ,... Rm n where each recipe is adapted to roast the same type of beans C n of amount m n and provides a temperature Tm final n applied at discrete successive times t i up to a final time t n@ti where the final times t final n are set differently in at least two of the different roasting recipes Rm A , Rm B ,... Rm n and accessing the respective time adaptation coefficients S A , C B ,... C n for each type of coffee bean C A , S B ,... S n and A step of determining a roasting recipe (R blend ) applied to a blend of coffee beans, comprising the following step of obtaining the final time t final n for all coffee C that is part of the customized blend, based on the selected or determined roasting recipe Rm n n A B final low and identifying the minimum final time t final low final low When the minimum final time t blend is less than or equal to the following time, determining the roasting recipe (R final low final low final low When the minimum final time t n final low final n is greater than the following time, calculating one time t final global from all the final times t final global n * n * final n blend final global final global n’ mn’ final global blend blend blend final global final global n’ mn’ final global blend blend final global blend blend blend final global final global blend blend including

Equation

[0087] One predetermined roasting recipe RM n from the roasting recipe Rm n determination At least one coffee C n for which the obtained amount m n of the identified type C n of the beans, a roasting recipe R n suitable for roasting the beans is determined. In one first aspect of the method, the method comprises At least one coffee C n for which one roasting recipe RM n of a predetermined amount M n of the beans and suitable for roasting the beans is accessed, and n for at least one coffee C which is part of a customized blend, from one accessible recipe RM n of a predetermined amount M n of the type C n of the beans and suitable for roasting the beans, the roasting recipe Rm n suitable for roasting the beans of the identified type C i of the obtained amount m n@ti is determined, and the temperature TM n applied respectively at discrete successive times t n is n In the case where i m n@ti >M m n >M n Tm n@ti =TM n@ti +[TM n@ti * D * (m n -M n ) / M n(IIIa) m n <M n In the case of, Tm n@ti = TM n@ti - TM n@ti * D * (M n - m n ) / M n (IIIb) Here, D ≤ 1, the step of providing by the roasting recipe Rm determined by n from the temperature T applied to the customized blend of beans at each of the discrete consecutive times t1, t2,... blend@t1 T blend@t2 ,... is determined according to formula (I) or (II), and includes.

[0088] In this first aspect, for a limited number of roasting recipes, specifically for each variety of coffee bean C n access to one roasting recipe RM n which is defined for roasting a predetermined amount M n of beans.

[0089] Furthermore, from the roasting recipe RM n defined for roasting a predetermined amount M n of beans, a roasting recipe Rm n for another amount m n of beans is calculated according to formulas (IIIa) and (IIIb).

[0090] Then, using this roasting recipe Rm n the temperature applied to the customized blend of beans at each of the discrete consecutive times t1, t2,... is determined according to the following formula (I) or (II).

[0091] In one aspect, by default, D is equal to 1.

[0092] ​​​In a particular embodiment of this first aspect, for the obtained type C of coffee beans n Based on this, the method type C n accesses the coefficient D specific to the coffee beans of type C n and determines, by the following, the temperature T applied to the amount m of beans obtained at each of the discrete successive times t1, t2,... to define the roasting RM defined for roasting the predetermined amount M of beans C n of beans, including the step of m In the case of m n >M n Tm n =TM

[0093] m n >M n Tm n@ti =TM n@ti +[TM n@ti * D n * (m n -M n ) / M n (IIIa) In the case of m n <M n Tm n@ti =TM n@ti -[TM n@ti * D n * (M n -m n ) / M n (IIIb) In a second aspect, for the selection of the roasting recipe Rm from the series of predetermined roasting recipes RM n and for at least one coffee C n the method includes the step of determining a roasting recipe R for the identified type C of the obtained amount m of at least one coffee bean C n that is suitable for roasting the beans of the identified type C n In a second aspect, for at least one type of coffee bean C n the method includes the step of determining a roasting recipe R n suitable for roasting the beans of the identified type C For at least one type of coffee bean C n for different successive predetermined amounts (M ny 、Mny+1 ,...) of type C n Roasting recipes (RM ny , RM ny+1 ,...) of at least one series, and a predetermined amount M ny , M ny+1 ,... and accessing steps, At least one coffee C that is part of a customized blend n For, by selecting one recipe from among at least one series of accessible roasting recipes, the obtained amount m n Of the identified type C n Determining a roasting recipe Rm suitable for roasting the beans ny This is a step of The selection includes identifying a roasting recipe suitable for roasting a predetermined amount M ny Of beans, and the predetermined amount of beans is the amount M ny And the obtained amount m n Having a minimum difference between, steps, The determined roasting recipe Rm ny From, the temperature T applied to the customized blend of beans at each of the discrete consecutive times t1, t2,... blend@t1 , T blend@t2 ,... Determining according to formula (I) or (II) and including steps.

[0094] In this second aspect, for at least one type of bean, different predetermined amounts (M ny , M ny+1 ) of a specific type C n Of beans suitable for a plurality of roasting recipes (R Mny , R Mny+1 ,...) of a series can be accessed. These different predetermined amounts can be set to include various amounts between the minimum amount and the maximum amount that can be roasted in the apparatus. Preferably, the difference between two different consecutive predetermined amounts is the same from the minimum amount to the maximum amount. Thus, for one type of bean, different consecutive predetermined amounts (M ny , M ny+1Access to a series of roasting recipes adapted to the roasting of (...).

[0095] Different roasting recipes adapted to the roasting of different predetermined amounts of beans are usually defined experimentally.

[0096] The obtained amount m introduced into the blend n of coffee beans C n Based on, the accessible roasting recipe R applied to the obtained amount M ny of coffee beans introduced into the chamber is selected. ny is selected.

[0097] A predetermined roasting recipe RM n from the series of roasting recipes Rm n is determined. At least one coffee C n For, the obtained amount m n of the identified type C n In another third aspect of the step of determining the roasting recipe R adapted to the roasting of the beans, the method comprises n In another third aspect of the step of determining the roasting recipe, the method For at least one type of coffee bean C n For different successive predetermined amounts (M ny , M ny+1 ,...) of type C n Accessing at least one series of roasting recipes (RM ny , RM ny+1 ,...) respectively adapted to the roasting of the beans, and For at least one coffee C that is part of the customized blend n For the identified type C n Of the obtained amount m n Of the roasting recipe adapted to the roasting of the beans, In at least one series of roasting recipes, two successive predetermined amounts M ny And M ny+1 Of the two accessible roasting recipes RM ny And RM ny+1 Identifying respectively adapted to the roasting of the beans, where the amount mn is between the two consecutive predetermined amounts M ny and M ny+1 and includes a process, the temperature TM applied respectively at discrete consecutive times t1, t2,... ny@t1 , TM ny@t2 ,... and TM ny+1@t1 , TM ny@t2 ,... to provide these two specified roasting recipes RM ny and RM ny+1 from, the amount m obtained at each of the discrete consecutive times t1, t2,... n the temperature Tm applied to the beans ny@t1 , Tm ny@t2 ,... as follows Tm n@ti = TM ny@ti + [(TM ny+1@ti - TM ny@ti ) * E * (m n - M ny ) / (M ny+1 - M ny )(IV) where E ≤ 1, a step of determining by a step of determining by, the determined roasting recipe Rm n from, the temperature T blend@t1 , T blend@t2 ,... applied to the customized blend of coffee beans at each of the discrete consecutive times t1, t2,... is determined according to formula (I) or (II), and includes.

[0098] In this third aspect, since a specific roasting profile is determined for each specific amount, compared to the previous aspect, the roasting recipe R n applied to the coffee beans C n of the amount m n is determined more accurately.

[0099] By default, E is equal to 1.

[0100] In a particular embodiment of this third aspect, for the obtained type C of coffee beans n the method is based on type C n specific to the coffee beans of Coefficient E n accessing the temperature T applied to the beans of the amount m obtained at each of the discrete successive times t1, t2,... n and determining the roasting RM defined for roasting a predetermined amount M of beans C m by the following, the method includes n of beans C n and a step of determining n including

[0101] Tm n@ti =TM ny@ti +[(TM ny+1@ti -TM ny@ti ) * E n * (m n -M ny ) / (M ny+1 -M ny )] (IV) For at least one coffee C n in another fourth aspect of the step of determining a roasting recipe R adapted to the roasting of the beans of the identified type C of the obtained amount m n the method is n accessing at least one series of roasting recipes (RM For at least one type of coffee bean C n each adapted to the roasting of different successive predetermined amounts (M ny , M ny+1 ,...) of type C n beans ny , RM ny+1 ,...) and for at least one coffee C that is part of a customized blend n determining a roasting recipe adapted to the roasting of the beans of the identified type C of the obtained amount m n from n the at least one series of roasting recipes In at least one series of roasting recipes, two successive predetermined amounts M ny and M ny+1 of beans, two accessible roasting recipes RM ny and RM ny+1 respectively adapted to the roasting of the beans, a step of identifying, where the amount m n is included between said two successive predetermined amounts M ny and M ny+1 , and a step of providing, from said two identified roasting recipes RM the temperatures TM ny@t1 , TM ny@t2 ,... and TM ny+1@t1 , TM ny@t2 ,... respectively applied at discrete successive times t1, t2,... the temperatures Tm ny and RM ny+1 applied to the beans of amount m n obtained at each of the discrete successive times t1, t2,... according to the following ny@t1 , Tm ny@t2 ,... where if m n is closer to M ny , then Tm n@ti = TM n@ti + [(TM ny+1@ti - TM ny@ti ) * E * (m n - M ny ) / (M ny+1 - M ny )] if m n is closer to M ny+1 , then Tm n@ti = TM n@ny+1 - [(TM ny+1@ti - TM ny@ti ) * E * (M ny+1 - m n ) / M ny+1 - M ny )] where E ≤ 1, a step of determining according to , a step of determining according to , and a roasting recipe Rm determined ​n From which, at each of the discrete successive times t1, t2, ..., the temperature T applied to the customized blend of beans blend@t1 , T blend@t2 , ... is determined according to formula (I) or (II), and includes.

[0102] This fourth aspect more accurately determines the roasting recipe R applied to the amount m n of coffee beans compared to the third aspect. n

[0103] By default, E is equal to 1.

[0104] In a particular embodiment of this third aspect, based on the obtained type C n of coffee beans, the control system accesses the coefficient E n specific to the type C n of coffee beans, and determines the roasting RM n defined for roasting a predetermined amount M n of beans by determining the temperature Tm n applied to the amount m n of beans obtained at each of the discrete successive times t1, t2, ... as follows.

[0105] m n is closer to M ny , Tm n@ti = TM n@ti + [(TM ny+1@ti - TM ny@ti ) * E n * (m n - M ny ) / (M ny+1 - M ny )] m n is closer to M ny+1 , Tm n@ti = TM ny+1 - [(TM ny+1@ti - TM​ny@ti ) * E n * (M ny+1 -m n ) / (M ny+1 -M ny )] In a second aspect, a customized blend of coffee beans C A , C B ,... is roasted using an apparatus as described above, and a roasting recipe R @1 , T @2 ,... that provides temperatures T blend applied at discrete successive times t1, t2,... is applied. The method comprises for each type of coffee bean C n included in the blend, at least the type C n of the coffee bean and the amount m n of the type of coffee bean C n introduced into the chamber, and obtaining; based on the obtained type C n , at least roasting recipes RM A , RM B ,... for different types of coffee beans C A , RM B ,... where each recipe RM n is adapted for roasting one predetermined amount M n of beans of the same type C n and provides temperatures TM i applied at discrete successive times t n@ti , a roasting recipe; accessing the respective temperature adaptation coefficients K A , K B ... for different types of coffee beans C A , K B ...; and accessing; the obtained amounts m n of different coffee beans C n , the accessible roasting recipes RMn and a temperature coefficient K n Based on this, a roasting recipe R is determined for the customized blend of coffee beans introduced into the chamber blend and includes the step of including.

[0106] In a third aspect, an apparatus for roasting coffee beans is provided, the apparatus comprising: a chamber for containing coffee beans; a heating device for heating the coffee beans contained in the chamber; a control system operable to control the heating device, the control system being configured to apply a roasting recipe R that provides respective temperatures T final at discrete successive times t1, t2,... t @t1 T @t2 T @tfinal ... T and comprising wherein for a customized blend of coffee beans C A C B ... introduced into the chamber, the control system is configured to determine a recipe R for roasting the blend in the roasting apparatus according to the method described above. ym

[0107] In a fourth aspect, there is provided a computer program which, when executed by a computer, processor or control unit, causes the computer, processor or control unit to perform the method as described above.

[0108] Generally, this computer program can be executed by the processing unit of the roasting apparatus.

[0109] In one embodiment, the computer program can be at least partially executed by the processing unit of a device external to the apparatus for roasting coffee beans.

[0110] ​An external device means a device that is physically separated from the apparatus for roasting coffee beans. Such an external device may be a device for obtaining the type and / or quantity of beans, such as a scale and / or a barcode reader, or a mobile device that obtains an input regarding the type and / or quantity of beans, such as a tablet or a smartphone, and remotely accesses a roasting recipe, temperature, and / or time adaptation coefficient.

[0111] A computer program can be executed by the processing unit of the roasting apparatus and the processing unit of the external device, and all the processing units communicate with each other.

[0112] The processing unit of the mobile device can apply all the steps of the method and finally provide the determined roasting recipe of the blend to the processing unit of the roasting apparatus so that the apparatus is configured to roast the blend. Alternatively, the processing unit of the mobile device can be configured to perform only some of the steps of the method, such as the step of obtaining the type and / or quantity of beans, the step of accessing predetermined information such as a roasting recipe, temperature, and / or time adaptation coefficient, and the step of supplying that information to the processing unit of the roasting apparatus that can determine the roasting recipe of the blend from that information.

[0113] The computer program can be provided as an app within the processing unit of the mobile device.

[0114] In a fifth aspect, there is provided a computer-readable storage medium including instructions that, when executed by a computer, a processor, or a control unit, cause the computer, the processor, or the control unit to execute the method as described above.

[0115] The above aspects of the present invention can be combined in any suitable combination. Furthermore, by combining various features in this specification with one or more of the above aspects, combinations other than those specifically illustrated and described can be provided. Further objects and advantageous features of the present invention will become apparent from the "claims", the "detailed description of the invention", and the accompanying drawings.

Brief Description of the Drawings

[0116] Specific embodiments of the present invention are further described herein by way of example with reference to the following drawings.

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Figure 8

Figure 9

Detailed Description of the Invention

[0117] Roasting apparatus Figure 1 shows an exemplary side view of the roasting apparatus 10. Functionally, the roasting apparatus 10 is operable to roast coffee beans held within the chamber 1 by a hot air flow introduced into the interior of this chamber. At a first level, the apparatus comprises a housing 4, a roasting unit, and a control system 80. These components will be described sequentially below.

[0118] Roasting unit of the roasting apparatus The roasting unit is operable to receive and roast coffee beans.

[0119] At a second level of the roasting apparatus 10, the roasting unit typically comprises a chamber 1 and a heating device 2, which will be described sequentially.

[0120] The chamber 1 is configured to receive and hold coffee beans introduced by an operator. In a preferred embodiment, the chamber 1 is removable from the housing 4. The chamber can be placed beside the roasting apparatus for the introduction or removal of coffee beans, or removed once to clean and maintain the chamber, or to clean the vertical housing portion 43 behind the chamber. The bottom opening 11 of the chamber is configured to allow air to pass through and specifically can comprise a perforated plate on which beans can be placed and air can flow upward through it. The chamber 1 is provided with a handle to enable the user to remove the chamber from the housing and hold it outside the housing.

[0121] A chaff collector (not shown) is in fluid communication with the chamber 1 to receive the husks (chaff) that are gradually separated from the beans and blown into the chaff collector due to their low density.

[0122]

[0123] ​The heating device 2 includes an air flow driver 21 and a heater 22.

[0124] The air flow driver 21 is operable to generate an air flow (dotted arrow) in the direction of the bottom of the chamber. The generated flow is configured to heat, stir, and lift the beans. As a result, the beans are heated homogeneously. Specifically, the air flow driver can be a fan powered by a motor. To supply air inside the housing, an air inlet 42 can be provided at the base of the housing, and the air flow driver can blow this air upward through the passage 23 and out toward the chamber 1 through the air outlet hole 41, as indicated by the dotted arrow.

[0125] The heater 22 is operable to heat the air flow generated by the air flow driver 21. In the illustrated specific embodiment, the heater is an electrical resistance disposed between the fan 21 and the bottom opening 11 of the chamber. As a result, the air flow is heated before entering the chamber 1, heating and lifting the beans. Other types of heaters such as infrared heating or gas burners can be used.

[0126] The heater 22 and / or the air flow driver 21 are operable to apply a roasting profile to the beans, and this roasting profile is defined as a temperature curve over time.

[0127] When the chamber is attached to the housing, the bottom of the chamber is tightly connected to the air outlet hole 41 so that the hot air flow does not leak at the connection.

[0128] The top opening 12 of the chamber is connected to a smoke and particle discharge device (not shown).

[0129] The present invention has been described with respect to a roaster that implements a hot air fluidized bed, but the present invention is not limited to this particular type of roasting apparatus. Drum roasters and other types of roasters can be used.

[0130] The roasting device 10 usually includes a user interface 6 that enables display and input of information.

[0131] The roasting device can include, for example, a code reader 7 that reads a code associated with the type of coffee beans on the package of coffee beans. Preferably, this code reader is arranged on the device so that the operator can easily position the code in front of the code reader. The code reader is preferably arranged close to the front of the device, for example, close to the user interface 6 of the device. Therefore, the information provided by the code can be immediately displayed through the display part of the user interface 6 arranged on the side.

[0132] Control system of the roasting device Referring to FIGS. 1 and 2A, a control system 80 is discussed, where the control system 80 is operable to control the components of the device to roast coffee beans. The control system 80 typically includes, at a second level of the roasting device, a user interface 6, a processing unit 8, a temperature probe 5, a power supply 9, a memory unit 13, an optional database 12, a sensor 10, an optional communication interface 11 for remote connection, an optional code reader 7, and an optional measuring device 3.

[0133] The user interface 6 includes hardware that enables a user to connect to the processing unit 8 by means of a user interface signal. More specifically, the user interface receives a command from the user, and the user interface signal transfers the command as an input to the processing unit 8. The command may be, for example, an instruction for executing a roasting process, an instruction for adjusting an operating parameter of the roasting apparatus 10, and / or an instruction for turning on or off the power of the roasting apparatus 10. The processing unit 8 may also output feedback to the user interface 6 as part of the roasting process. This is, for example, to indicate that the roasting process has been started, or that a parameter associated with the process has been selected, to indicate that a parameter has evolved during the process, or to generate an alarm.

[0134] Specifically, the user interface can be used for the following purposes.

[0135] Provide the type Cn of different coffee beans introduced into the chamber by the user by means of a selection of an identification type within a preselected list of coffee beans, or by manual input such as, for example, reading a digital reference of the coffee from a coffee bean package or a user manual.

[0136] The amount m of different coffee beans that form a customized blend introduced into the chamber n is provided by manual input.

[0137] The hardware of the user interface may include any suitable device(s), for example, the hardware may include one or more of a joystick button, a knob or a push button, a joystick, an LED, a graphic LDC or a character LDC, a touch sensing button and / or a graphics screen having a screen edge button. The user interface 20 can be formed as one unit or as a plurality of separate units.

[0138] Part of the user interface may also be on the mobile app if the device is provided with a communication interface 11 as described below. In that case, at least part of the input and output can be sent to the mobile device through the communication interface 11.

[0139] The sensor 10 is operable to provide an input signal to the processing unit 8 for monitoring the roasting process and / or the state of the roasting device. The input signal can be an analog signal or a digital signal. The sensor 10 typically comprises at least one temperature sensor 5 and, optionally, one or more of sensors such as a level sensor associated with the chamber 1, an air flow sensor, a position sensor associated with the chamber and / or the chaff collector.

[0140] If the device or system comprises a measuring device 3 (such as shown in FIG. 8), this device is operable to provide an input which is the amount of coffee beans introduced into the chamber 1. This input may be the weight of the beans measured by a scale, or the volume or level of the beans measured by a level sensor associated with the chamber 1.

[0141] The code reader 7 is provided and operable to, for example, read a code on a coffee bean package and automatically provide an input which is the identification information of the type C n of the coffee beans introduced into the chamber 1, and optionally, automatically provide the operating conditions for roasting a specific amount M n of said coffee beans.

[0142] The processing unit 8 generally comprises a memory and input / output system components, usually configured as an integrated circuit such as a microprocessor or a microcontroller. The processing unit 8 can comprise other suitable integrated circuits, such as, for example, programmable logic devices such as ASICs, PALs, CPLDs, FPGAs, etc., analog integrated circuits such as PSoCs, system-on-chip (SoC), controllers, etc. For such devices, where appropriate, the aforementioned program code can be regarded as programmed logic or can additionally include programmed logic. The processing unit 8 can also comprise one or more of the aforementioned integrated circuits. In the latter example, several integrated circuits are configured to communicate with each other modularly. For example, a slave integrated circuit for controlling the user interface 6 communicates with a master integrated circuit for controlling the roasting apparatus 10.

[0143] The power supply 9 is operable to supply electrical energy to the components to be controlled and the processing unit 8. The power supply 9 can include various means, such as a unit for receiving and regulating a battery or a main power supply. The power supply 9 can be operably connected to a part of the user interface 6 to turn the power supply of the roasting apparatus 10 on or off.

[0144] The processing unit 8 generally comprises a memory unit 13 for storing instructions as program code and optionally data. For this purpose, the memory unit usually comprises, for example, a non-volatile memory such as an EPROM, EEPROM or Flash for storing program code as instructions and operating parameters, and a volatile memory (RAM) for temporarily storing data. The memory unit can comprise separate and / or integrated memories (e.g., on a semiconductor die). For programmable logic devices, the instructions can be stored as programmed logic.

[0145] The instructions stored in the memory unit 13 can be idealized as including a coffee bean roasting program.

[0146] The control system 80 is operable to apply this coffee bean roasting program by normally controlling the heating device 2 using the signal of the temperature probe 5, that is, in the specific illustrated embodiment of FIG. 1, by controlling the air flow driver 21 and / or the heater 22.

[0147] The coffee bean roasting program can control the components using the extraction information encoded in the code and / or stored as data on the memory unit 13, or other information from a remote source via the communication interface 11, and / or the input provided via the user interface 6, and / or the signal of the sensor 10.

[0148] Specifically, the control system 80 is configured to apply a roasting recipe (R) that provides the temperatures T final applied at discrete successive times t1, t2,..., t @t1 , T @t2 ,...T @final .

[0149] For that purpose, the processing unit 8 is operable as follows.

[0150] Receiving the input of the temperature probe 5, Processing the input according to the roasting recipe R, Providing an output that is the roasting recipe R. More specifically, the output includes at least the operations of the heater 22 and the air flow driver 21.

[0151] To apply this roasting recipe R to the beans, the power of the heater 22 and / or the power of the air driver 21 are adapted in a feedback loop using the temperature measured by the temperature probe 5.

[0152] Depending on the type of control applied to the roaster, one predetermined power can be supplied to the heater 22, which means that the temperature of the heater is constant. In that case, the power of the air driver 21 can be controlled based on the temperature monitored by the probe 5 in order to vary the contact time of the air flow passing through the heater during the movement of the air flow.

[0153] Alternatively, one predetermined power can be supplied to the air driver 21, which means that the air flow rate is constant. In that case, the power of the heater 22 can be controlled based on the temperature monitored by the probe 5 in order to heat more or less air while the air passes through the heater.

[0154] In a final alternative form, both the heater 22 and the air driver 21 can be controlled based on the temperature monitoring by the probe 5.

[0155] The control system 80 can include a communication interface 11 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 measurement device 3. The communication interface 11 can be used to provide and / or receive information regarding the coffee bean roasting process, such as roasting process information, type of beans, amount of beans, etc. The communication interface 11 can include a first and a second communication interface for simultaneous data communication with multiple devices or communication via various media.

[0156] The communication interface 11 can be configured for cable media, wireless media, or a combination thereof, such as wired connections like RS-232, USB, I2C, Ethernet defined by IEEE802.3, wireless connections like wireless LAN (e.g., IEEE802.11) or near-field communication (NFC), or cellular systems like GPRS or GSM. The communication interface 11 interfaces with the processing unit 8 via communication interface signals. Generally, the communication interface comprises a separate processing unit (examples of which are presented above) for controlling the interface of communication hardware (e.g., an antenna) with the master processing unit 8. However, a less complex configuration can be used, such as a simple wired connection for direct serial communication with the processing unit 8.

[0157] This processing unit 8 enables access to different roasting recipes (R A 、M B 、...) adapted to different quantities (M A 、C B 、...) of coffee beans (C MA 、R MB 、...) of different properties.

[0158] These recipes and predetermined quantities can be stored in the memory 13 of the processing unit 8. Alternatively, these data may be stored on a remote server, and the processing unit 8 can access this remote server directly via the communication interface 11 or indirectly through a mobile device that establishes a connection between the remote server and the processing unit.

[0159] The control system 80 can comprise a database 12 that stores information regarding coffee beans, particularly the operating conditions for roasting specific coffee beans as described herein. The database 12 can be stored locally in the memory 13 of the control system of the roasting apparatus or remotely in a server accessible via the communication interface 13.

[0160] In one alternative embodiment, during the code reading operation, the control system is provided with the roasting recipe RM n and, depending on the embodiment, a predetermined amount M n associated therewith, which information is encoded in the code and decoded by the control system.

[0161] The roasting apparatus 10 and the control system 80 are configured to roast a customized blend of different coffee beans introduced into the chamber 1. This customized blend is defined by the type C n of the blend beans and the respective amount m n of each type of bean.

[0162] In the present invention, the customized blend can be from different beans of a single origin, or from beans of different types of existing blends, resulting in a mixture. In that case, an existing blend of coffee beans is used and mixed together, or at least one bean of a single origin and at least one bean of an existing blend are used and mixed together to create a new customized and more complex blend.

[0163] As used herein, the types C A , C B ,... C n are fairly related to the beans of a single origin or the beans of an existing blend.

[0164] When blends of different types of coffee beans, for example, C A in respective amounts m A and C B in respective amounts m B are introduced into the chamber 1 in the roasting order, the processing unit 8 of the apparatus of the present invention is configured to perform several steps.

[0165] First, the processing unit 8 of the apparatus of the present invention acquires, for each type of coffee bean C included in the blend, n for each type of the type of coffee bean C n and the amount m of the type of coffee bean C introduced into the chamber n and n is configured to do so. As described above, the information regarding the identification information and the amount can be provided via the user interface 6 of the roasting apparatus, and the display unit of the user interface guides the user to input information about each type of coffee.

[0166] Alternatively, regarding the type of coffee species, the information regarding the type of coffee introduced into the chamber can be acquired by the code reader 7, and the user can scan or be guided to scan the codes of different beans in front of the code reader 15.

[0167] Alternatively, regarding the amount of each type of bean, the amount of each type of coffee can be measured, for example, as shown in FIG. 8, by using the measurement device 3 directly connected to the apparatus or indirectly via the communication interface 11, and automatically transmitted to the control system 80.

[0168] In another embodiment, the control system acquires an input that is the composition of the total weight of the customized blend, that is, the type of coffee bean C

[0169] and the corresponding weight ratio f acquires the total weight of the customized blend to be roasted, for example, 500 g, n and calculates the weight of each type of coffee C n corresponding to the ratio f of the total weight and outputs, as output, the calculated weight m of each coffee C n corresponding to the ratio f of the total weight n and outputs, as output, the calculated weight m of each coffee C n corresponding to the ratio f of the total weight nasks the operator to introduce it into the chamber, can be configured as follows.

[0170] Next, in a further step, the control system of the roasting apparatus uses these specific types of coffee beans C n , for example, C that is part of a customized blend A , C B , regarding the roasting information, especially different identified types of coffee beans C A , C B each of their roasting recipes R A , R B , is configured to access. Each recipe R n is usually adapted to roast the same type C n of beans in a predetermined amount m n and applies the temperature Tm i to this amount of beans C n at discrete consecutive times t n@ti , and different identified types of coffee beans C A , C B each of their temperature adaptation coefficients K A , K B , and optionally different identified types of coffee beans C A , C B each of their time adaptation coefficients S A , S B , is provided.

[0171] In one embodiment, the control system uses these roasting recipes R A , R B , the temperature adaptation coefficients K A , C B of different types of coffee beans C A , K B , and optionally, the time adaptation coefficients S A , C B of different types of coffee beans C A , SB It includes a memory or database 12 for storing, and the processing unit 8 of the control system is configured to access the database.

[0172] This database 12 can be stored locally in the memory unit 13 of the processing unit or in a remote server accessible via the communication interface 11 of the control system. This remote database can be accessible by a remote connection using a mobile device or by a connection via a modem.

[0173] Based on the first step in which the identification information and quantity of each different coffee bean, which is part of the customized blend, are obtained, the control system 80 is configured to access the roasting recipe and coefficients in the database 12.

[0174] In one alternative embodiment, during the code reading operation, the control system 80 can be provided with a roasting recipe, a temperature adaptation coefficient, and a time adaptation coefficient, and this information is encoded in the code and decoded by the control system 80.

[0175] Then, in a further step, the control system, at least each type of bean C that is part of the blend A and C B the respective quantity m A and m B and, the accessible roasting recipe R of these beans that are part of the blend A R B and, the accessible temperature coefficient K of these beans that are part of the blend A K B and, is configured to calculate the roasting recipe R to be applied to the customized blend of coffee beans introduced into the chamber blend based on these.

[0176] Using this roasting recipe, a customized blend of coffee introduced into the chamber can be roasted. This recipe takes into account the characteristics of various types of coffee and, when applied, provides a blend roasting that prevents over-roasting of brittle beans and a sufficient roasting of high-density beans.

[0177] This roasting recipe can automatically calculate for any customized blend of beans and ensures a safe roasting of the blend without spillage.

[0178] The only condition is that the control system has access to the respective roasting recipes R A 、R B 、... for different types of coffee beans C A 、C B 、... and the respective temperature compatibility coefficients K A 、K B 、... for the coffee beans C A 、C B 、... When a new type of coffee bean is used in a customized blend, it is sufficient that at least one roasting recipe for the new type of bean, applied to one predetermined amount, is uploaded to the memory or database of the control system or provided through a readable code.

[0179] At each time t i , the calculation is generally based on the average of Tm A@ti and Tm B@ti , which average is weighted by the ratio of the amounts of coffee C A and C B (f A = m A / m A + m B , f B = m B / m A + m B ) and adjusted by the temperature coefficients K A and K B respectively.

[0180] More precisely, the roasting profile applied to the blend of coffee beans can be determined according to the following formula (I).

Number

[0181] As an example, FIG. 3 shows the calculation of the roasting profiles of three blends of coffees A, B, and C obtained from the respective roasting profiles of coffees A, B, and C.

[0182] If the blend contains a temperature coefficient K of 1 A , a time t i for 50% by weight of coffee A having a roasting temperature of 220° C., a temperature coefficient K of 0.9 B , a time t i for 30% by weight of coffee B having a roasting temperature of 205° C., and a temperature coefficient K of 1 C , a time t i for 20% by weight of coffee C having a roasting temperature of 185° C., then the roasting temperature applied to the blend at time ti is T blend@ti =(0.5×1×220)+(0.3×0.9×205)+(0.2×1×185) = 110 + 55.35 + 37 = 202.35 °C It is.

[0183] Curve interpolation In many cases, the roasting recipe R of coffee beans n is not a complete continuous curve, but a set of individual points (t i , T @ti ) defined by.

[0184] In customized blends of different coffees, it can happen that the roasting recipes of different coffee beans are not defined by a set of individual points set at the same abscissa ti. In that case, the calculation of the roasting profile of the blend preferably involves all accessible roasting recipes R n such that the temperatures T final applied at the same discrete consecutive abscissa times t1, t2,... t mn@t1 , T mn@t2 ,... T mn@tfinal are provided to interpolate the different accessible curves of the roasting recipe R n and to calculate the roasting profile of the blend at the discrete consecutive abscissa times t1, t2,... t final according to formula (I) applied, including an intermediate additional step.

[0185] Figure 4 shows the process of interpolating the roasting profile curves of one coffee C A and one coffee C B . The first figure shows the roasting profile curves of C A and C B as provided to the control system via a database, memory, or code. The curves do not appear to have points at a common abscissa. The second figure shows the roasting profile curves of C A and C B after the interpolation process steps, and both roasting profile curves have the temperature T i at the same abscissa T m A@ti and Tm B@tiis provided.

[0186] Interpolation is a process that can be automatically executed by an algorithm applied by a control system. The new abscissa t at which interpolation is performed i can be selected periodically, for example, every 10 seconds or 20 seconds, or within a specific period within the timeline, for example, during the period covering the first crack period of all coffee bean parts of the blend, every 10 seconds, and then, up to and during the second crack period of all coffee beans of the blend, defined every 10 seconds.

[0187] Predefined roasting recipes RM with different final times n from the roasting recipe Rm n determination Roasting recipes R of different coffee beans n are defined by a curve or a set of individual points, and as shown in Figure 5A, for at least two of the coffees that are part of the blend, the final abscissa t final may be different for one type of coffee and another type of coffee.

[0188] In that case, the processing unit may be configured to perform an additional step of determining the roasting recipe R of the blend. blend Specifically, the control system may be configured to obtain additional information regarding the coffee beans of the blend, which is the respective time adaptation coefficient S

[0189] for the identified types of coffee beans C A C B ...C n A S B ...S n n final n

[0190] In addition, the processing unit may be configured to obtain the final time t of all coffees C that are part of the customized blend. n final time t of final nobtained (e.g., through different roasting recipes of the identified coffee or by directly accessing the information thereof), and the obtained final time among a series of times t final y is sorted in ascending order from the minimum final time t final low , t final low+1 to the maximum t final high .

[0191] Next, the processing unit is configured to determine the roasting recipe R blend of the blend as follows: In the case of a time below the minimum final time t final low , the processing unit determines the roasting recipe (R blend ) applied to the blend of coffee beans introduced into the chamber according to the above formula (I). In the case of a time exceeding the minimum final time t final low , the processing unit determines the roasting recipe R blend applied to the blend of coffee beans introduced into the chamber as follows by setting the temperature applied to the newly calculated time t y . The above newly calculated time t y is calculated from t final low+1 to t final high for each corresponding obtained final time t final y as follows: t y = t final y-1 + [t final y - t final y-1 * S(f n’ .S n’ )], where n’ corresponds to the coffee having a final time above t final y . Up to t final high-1 , the temperature at each of the above calculated times t y is determined from the roasting recipe Rm final y of all coffee beans C n’ having a final time above t n’ according to the following formula (II).

Equation

[0192] t final high at, if there is only one coffee C z equal to t final high has a roasting recipe with a final time, the temperature of the blend is the amount m that is part of the blend at that final time z of that coffee C z of the roasting recipe, T blend@final high = T mz@tfinal z is, or if at least two coffees have roasting recipes with the same final time equal to t final high the temperature of the blend is determined according to Equation II.

[0193] Figure 5A shows the determination of the roasting recipe for a blend containing coffees with different final times. In the context of this figure, the blend contains three coffees C A , m B , and m C respectively, and the figure shows the roasting curves Rm A , Rm B , and Rm C . Note that these roasting curves show different final time abscissas. Coffee C shows the minimum t A , Rm B , and Rm C . It should be noted that coffee C shows the minimum t final low , coffee A shows the maximum t final high , while coffee B shows the intermediate t final2 .

[0194] The roasting curve of the blend can be determined as follows.

[0195] First, t final lowUp to that point, the temperature applied to the blend is determined according to the above formula (I) calculated at different times t. For example, at time t final low the temperature applied to the blend is T blend@tfinal low =f A .K A .T A@final low +f B .K B .T B@final low +f C .K C .T C@final low Next, for the time between t final low and t final high the new abscissa time is calculated from the final times of different recipes.

[0196] The new abscissa time t2 is calculated from t final2 as follows. t2 = t final1 + [(t final2 - t final1 ) * (f B S B + f A S A )], that is, t final low + [(t final2 - t final low ) * (f B S B + f A S A )] The new abscissa time t3 is calculated from t final high as follows. t3 = t final2 + [(t final3 ー t final2 ) * (f A S A )], that is, t2 = t final 2 + [(t final high - t final 2 ) * (f A S A )] Next, at these newly calculated times t2 and t3, the temperature of the blend is determined as follows.

[0197] At the newly calculated time t2, the temperature applied to the blend is determined by the above formula (II) calculated at time t2, t final2 The coffee beans having the above final time abscissa, that is, in this case, only for coffee A and B, are determined as follows.

[0198] T blend@t2 =f A .K A .T mA@t2 +f B .K B .T mB@t2 At the newly calculated time t3, the temperature applied to the blend is such that only coffee A has t final3 To show the roasting recipe having the above final time, T mA@t3 corresponds to.

[0199] From FIG. 5A, up to the time t final low For the blend of coffee A, B, and C, it is clear that the roasting recipe can be calculated at any abscissa t i common to the three interpolated or non-interpolated curves. However, for the time abscissa beyond t final low , the roasting curve of the blend is determined by calculating new time abscissas t2 and t3 from t final1 , t final2 , and t final3 and then calculating the temperature of the blend at these new abscissas.

[0200] Coffee C A , C B , and C C Based on the same blend of, FIG. 5B shows an alternative method for determining the roasting recipe of the blend.

[0201] In that embodiment, the final time t final low , here the t of coffee C final1 is specified.

[0202] Then, the temperature applied to the blend is obtained by setting the recipe to this minimum final time tfinal low Determined by limiting to the following time, this minimum final time t final low The following time t i In the case of, the roasting recipe (R blend ) applied to the blend of coffee beans introduced into the chamber is determined according to the following formula (I).

[0203] T blend@ti =f A .T A .Tm A@ti +f B .T B .T mB@ti +f C .T C .Tm C@ti In any embodiment, the control system as described above is for different types of coffee beans C A , C B ,... of the predetermined roasting recipes R A , R B ,... or finally, the predetermined roasting recipes R blendα , R blendβ ,... (R blendx ) of the predetermined blends Blendα, Blendβ, and is based on access to and use of at least the predetermined roasting recipes that define the roasting recipes for newly customized blends.

[0204] The roasting recipes R A , R B ,... or R Blendα , R blendβ ,... can be provided almost exactly as described later.

[0205] Determination of the roasting recipe Rm n from one predetermined roasting recipe RM n In one first aspect, the accessible roasting recipe R n for coffee beans of type C n is for one predetermined amount M n of type C n of coffee beanscan be made to correspond to the roasting recipe of the beans. This temperature profile is usually defined experimentally by defining the optimal profile for a predetermined amount of beans C n and is usually also associated with roasting in a certain type of roaster.

[0206] Beans C introduced into the customized blend n in the amount m n is different from the amount M corresponding to the accessible roasting recipe n When this is the case, before determining the roasting profile of the blend as shown in Figure 6, the control system adapts this roasting profile to the type C n of beans in the amount m n used in the customized blend.

[0207] Therefore, based on access to a predetermined amount M A of the recipe RM A for coffee C, which is part of the customized blend A in the amount m A the control system is configured to determine the roasting recipe Rm i that provides the temperature Tm A@ti applied at time t A as follows.

[0208] m A >M A If this is the case, Tm A@t = TM A@ti + [TM A@ti * D * (m A - M A ) / M A (IIIa) m A < M A If this is the case, Tm A@t = TM A@ti - [TM A@ti * D * (M A - m A ) / M A(IIIb) Here, C ≤ 1.

[0209] For example, for coffee C A in the case of, the roasting recipe RM A accessible by the control system and the predetermined amount M A is set to 150 g, and when the amount m A of coffee C in the customized blend A is 160 g, the temperature Tm A@t1 applied at time t1 is Tm A@t1 + [Tm A@t1 × D × (160 - 150) / 150].[[]END]]

[0210] Alternatively, when the predetermined amount M A is set to 150 g and the amount m A of coffee bean A in the customized blend A@t1 is 135 g, the temperature Tm Tm A@t1 - [TM A@t1 × D × (150 - 135) / 150].[[]END]]

[0211] This calculation is repeated for different time abscissas of the roasting recipe RM A to determine the roasting recipe Rm A of the amount m A of beans as shown in FIG. 6 corresponding to the situation where m A is greater than M A in the roasting recipe RM.

[0212] These discrete consecutive times of the predetermined recipe RM n can be predetermined to provide points sufficient for the roasting apparatus to execute to the final roasting recipe. For example, the consecutive times may differ by about 20 to 40 seconds.

[0213] In the above formula, the coefficient D is usually fixed experimentally and can be changed according to the specifications of the roaster (power, chamber size, type of heater,...) and / or the type of beans.

[0214] In one embodiment, the coefficient D can be set only according to the specifications of the roaster.

[0215] In another embodiment, the coefficient D can be set according to the type of beans. In that case, the coefficient D Generally, for a high-level definition of the beans, such as very common plant varieties of beans like Arabica or Robusta, when Arabica beans are roasted, the coefficient D A is provided, and when Robusta beans or beans from common origins such as Colombia or Ethiopia are roasted, the coefficient D R is provided, Or, more precisely, for each type of bean C n by defining a coefficient D specifically adapted to this type of bean based on a more accurate criterion than two common origins, n it can be set. It can be set.

[0216] Based on the type of beans (Arabica, Robusta, or C n ) obtained and introduced into the chamber, the control system is configured to access the coefficient D corresponding to that type of bean. n It is configured to access the coefficient D corresponding to that type of bean.

[0217] Preferably, the coefficient D is set according to the specifications of the roaster and the type of beans.

[0218] In the absence of information regarding the roaster, the type of beans, or further use, the coefficient D is equal to 1 by default.

[0219] In a further step, this newly determined roasting recipe Rm n adapted to an amount m ncan be used to determine a customized blend roasting recipe according to the above formula (I) or (II).

[0220] A predetermined roasting recipe RM n from a series of roasting recipes Rm n selection In other embodiments, the control system has different successive predetermined amounts M ny 、M nyi+1 、... of type C n coffee beans C each adapted to the roasting of n a roasting recipe RM ny 、RM yi+1 、... of a series. These temperature profiles are usually defined experimentally by defining an optimal profile for a predetermined amount of beans. It is usually also associated with the type of roaster.

[0221] Figure 7 schematically shows different successive predetermined amounts M n 0、M n 1、M n 2、M n 3、M n 4 of coffee beans C adapted to roasting n a roasting recipe RM n 0、RM n 1、RM n 2、RM n 3、RM n 4 of a series. Each of the illustrated roasting recipes provides a temperature profile as a function of time applied to a corresponding specific amount of beans. For example, different predetermined amounts M n 0、M n 1、M n 2、M n 3、M n 4 of beans can be the individual weights of the same type of beans C n such as 50g, 100g, 150g, 200g, and 250g.

[0222] The amount m of beans C introduced into the customized blend n ​n is the same as one of these predetermined amounts M ny , M nyi+1 ,..., the roasting recipe can be directly used to determine the roasting recipe of the blend.

[0223] The amount m of the beans C introduced into the customized blend n is different from these predetermined amounts M n When different, the control system, before determining the roasting profile of the blend, in particular according to one of the following aspects, the type C used in the customized blend ny The amount m of the beans n can be configured to adapt the roasting profile to the amount m of the beans. n

[0224] In one second aspect, based on the amount m of the coffee beans introduced into the chamber n , the control system determines the obtained amount m used in the blend n and the amount M ny The roasting recipe RM corresponding to the predetermined amount of beans C having the smallest difference between n is selected within the series, and the obtained amount m ny The identified type C n The roasting recipe Rm adapted to the roasting of the beans n is configured to be determined. n

[0225] Then, using this roasting recipe RM adapted to the amount m of the coffee C which is part of the blend n The amount m n The roasting recipe of the customized blend can be determined according to the above formula (I) or (II). ny

[0226] For the illustration of the second aspect, for example, based on the series of recipes in FIG. 7 applied to beans of different predetermined weights such as 50g, 100g, 150g, 200g, and 250g, the amount m of the beans n ​​​When the input is 210 g, since the minimum difference between 210 g and the five predetermined amounts of 50 g, 100 g, 150 g, 200 g, and 250 g is the difference between 210 g and 200 g, the processing unit 8 is operable to select a roasting recipe corresponding to the predetermined amount of 200 g of beans.

[0227] In another third aspect, based on the amount m of coffee beans introduced into the chamber n the control system determines a roasting recipe Rm n adapted to the identified type of beans C n from a series of roasting recipes, in a step of identifying two roasting recipes RM n and RM adapted to the roasting of two consecutive predetermined amounts of beans M ny and M ny+1 where the amount m ny is between two consecutive predetermined amounts of beans M ny+1 and M n and the step of determining the temperature Tm ny and M ny+1 applied to the beans C for each of the discrete consecutive times t1, t2,... from the two identified roasting recipes RM ny and M ny+1 is obtained as follows n Tm n = TM n@t1 + [(TM n@t2 - TM Tm n@ti ) ny@ti E ny+1@ti - TM ny@ti ) * E * (m n - M ny ) / (M ny+1 - M ny )] where E ≤ 1 and the step of determining by is configured to be determined by.

[0228] Then, the amount m which is part of the blend nCoffee C n to a temperature Tm adapted to n@t1 , Tm n@t2 ,... can be used to determine a roasting recipe for a customized blend according to the above formula (I) or (II).

[0229] For example, based on FIG. 7, when the obtained amount m n is 160 g, roasting recipes R150 and R200 corresponding to coffee beans of types 150 g and 200 g n are specified respectively.

[0230] In the second step, at discrete consecutive times t1, t2,..., t6, the amount m obtained at each of the discrete consecutive times t1, t2,... t6 n of the beans C n to which the temperature Tm n is applied is calculated from the roasting recipes R150 and R200 as follows, Tm n@ti = T150 @ti + [(T200 @ti - T150) @ti * E * (160 - 150) / (200 - 150)] where E ≤ 1.

[0231] This calculation is repeated at each time t1 to t6 to determine the complete roasting recipe Rm n for the beans of amount m n .

[0232] These discrete consecutive times of a predetermined recipe RM n can be predefined to provide points sufficient for execution by the roasting apparatus to the final roasting recipe. For example, the consecutive times may differ by about 20 to 40 seconds.

[0233] In the above formula, the coefficient E is usually fixed experimentally and can be changed according to the specifications of the roaster (power, chamber size, type of heater,...) and / or the type of beans.

[0234] In one embodiment, the coefficient E can be set according to only the specifications of the roaster.

[0235] In another embodiment, the coefficient E can be set according to the type of bean. In that case, the coefficient E is generally provided, for example, in a high-level definition of the bean such as a very common plant variety of bean such as Arabica or Robusta, with a coefficient E when the Arabica bean is roasted A , a coefficient E when the Robusta bean is roasted R , or a coefficient E for a common origin, for example, beans from Colombia c , a coefficient E for beans from Ethiopia E . Or, more precisely, for each type of bean C n , by defining a coefficient E specifically adapted to this type of bean based on a more accurate criterion than two common origins, n it can be set.

[0236] Based on the type of bean (Arabica, Robusta, or C n ) obtained and introduced into the chamber, the control system is configured to access the coefficient E corresponding to that type of bean. n

[0237] Preferably, the coefficient E is set according to the specifications of the roaster and the type of bean.

[0238] In the absence of information regarding the roaster, the type of bean, or further use, the coefficient E is equal to 1 by default.

[0239] In a further step, this newly determined roasting recipe Rm n adapted to an amount m n of coffee Cn that is part of the blend can be used to determine the roasting recipe for the customized blend according to the above formula (I) or (II).

[0240] ​​ In another fourth aspect, the amount m of coffee beans introduced into the chamber n Based on this, the control system determines the obtained amount m n of the identified type of bean C n and a roasting recipe Rm suitable for roasting the bean C n from In a series of roasting recipes, two consecutive predetermined amounts of beans M ny and M ny+1 and two roasting recipes RM suitable for roasting these two amounts of beans ny and RM ny+1 are identified. The amount m n is between two consecutive predetermined amounts of beans M ny and M ny+1 . This is the step of Two identified roasting recipes RM ny and RM ny+1 are used to determine the temperature Tm applied to the beans of the amount m obtained at each of the discrete consecutive times t1, t2,.... n That is, Tm n@t1 , Tm n@t2 ,... are determined as follows When m n is closer to M ny , Tm n@ti = TM ny@ti + [(TM ny+1@ti - TM ny@ti ) * E * (m n - M ny ) / (M ny+1 - M ny )] When m n is closer to M ny+1 , Tm n@ti = TM ny+1@ti - [(TM ny+1@ti - TM ny@ti ) * E * (m ny+1 - m n ) / (m ny+1 - M ny )] Here, E ≤ 1 This is the step of determining and is configured to be determined by

[0241] Next, coffee C, which is part of the blend n in an amount m n is brought to a temperature Tm n@t1 that is suitable for Tm n@t2 ... and a roasting recipe for the customized blend can be determined according to the above formula (I) or (II).

[0242] For example, based on Figure 7, when the obtained amount m n is 160 g, roasting recipes R150 and R200 corresponding to coffee beans of type Cn of 150 g and 200 g are identified respectively. Then, since 160 g is closer to 150 g, for each of the discrete consecutive times t1, t2,..., t6, the temperature Tm n applied to the 160 g of beans C n is calculated from these roasting recipes R150 and R200 as follows.

[0243] T160 @ti = T150 @ti + [(T200 @ti - T150 @ti ) * E * (160 - 150) / (200 - 150)] Here, E ≤ 1.

[0244] However, if the obtained amount m n is 180 g, m n is closer to 200 g, and the temperature applied at t1 is T200 @ti - [(T200 @ti - T150 @ti ) * E * (200 - 180) / (200 - 150)].

[0245] The coefficient E is defined in the same way as in the third aspect.

[0246] Recipe R applied generally to a customized blend of different coffee beans introduced into the chamber blend is determined from different types of coffee beans, C A , C B ,... in amounts m A , m B ,... and roasting recipe RM A , AM B ,... in the step of determining, any of the different above-described aspects enabling the determination of roasting recipes Rm A , Rm B ,... can be used. In particular, different aspects can be used for different coffees.

[0247] Figure 8 shows the use of a measuring device 3 for transmitting the amount of beans introduced into the roasting apparatus to the processing unit of the control system.

[0248] The measuring device 3 is connected to the processing unit 8 of the roasting apparatus 10.

[0249] When the blend of coffee is customized, different coffees are introduced into the interior of chamber 1 disposed relative to the measuring device 3. For example, if the measuring device is a scale, chamber 1 can be placed on the scale.

[0250] In step 1, a first amount of coffee C A is introduced into the chamber. The scale detects the introduction of the beans and provides information to the control system 80 of the apparatus. The control system can be configured to display, via the user interface 6, a message requesting the operator to input identification information for the beans C A . In the identification operation, the operator can input a type of bean such as an SKU number, a trademark, or a more general level of type such as green Arabica beans or pre-roasted Robusta beans.

[0251] Then, or simultaneously, in step 2, the measuring device measures the amount m A of the beans C nTo provide. When the control system asks the operator to confirm that the introduction of bean C into the chamber has ended, additional steps (not shown) may occur. A When the control system asks the operator to confirm that the introduction of bean C into the chamber has ended, additional steps (not shown) may occur.

[0252] In step 3, the scale detects the re-introduction of the beans again and provides information to the control system 80 of the device. The device requests the identification information of the introduced beans, here C B and executes steps 4 and 5, which are the same as steps 1 and 2 before accessing the measured amount mB of bean C in the chamber. B In step 6, chamber 1, which is located inside device 10, finishes the process of obtaining the identification information and amounts of different coffee beans that are part of the customized blend.

[0253] Alternative implementations can be used, and the measuring device may be part of the chamber that does not require separation of the chamber from the device.

[0254] Alternative implementations can be used, and the measuring device may be part of the chamber that does not require separation of the chamber from the device.

[0255] Normally, the amount measured is the weight of the beans. Alternatively, it may be volume.

[0256] Generally, when the amount provided by the measuring device is volume rather than weight, the weight can be estimated indirectly from the average density of the coffee beans, or, more preferably, the identification of the bean properties provides access to the exact density of the beans to enable the calculation of the weight of the beans introduced into the chamber.

[0257] Figure 9 is a block diagram of an alternative embodiment of the control system 80 of the roasting device 1.

[0258] In this embodiment, the control system is implemented via two processing units. One processing unit 8 is part of the roasting device 1, and the other processing unit 81 is part of an external command device such as a tablet or smartphone.

[0259] The processing unit 8 of the roasting device can provide only fewer functions than the processing unit illustrated in FIG. 2, and is almost limited to the core function of the roasting device that applies the recipe determined by the control of the air flow driver and the heater. The presence or absence of a user interface can be optional.

[0260] The roasting recipe determined for the new customized blend can be provided through the communication interface 11 that establishes communication with the communication interface 111 of the processing unit 81 of the external device. The processing unit 81 is configured to receive inputs regarding the type and amount of beans introduced into the chamber of the roasting device via the user interface 61 of the external device, via the measuring device 3, and / or via the code reader 71.

[0261] The processing unit 81 of the external device is configured to execute a program that enables the determination of the roasting recipe of the blend, and this program is stored in the memory unit 131 of the processing unit or is accessible in the remote server 15 via the communication interface 111. Once the roasting recipe of the blend is determined, it can be transmitted to the processing unit 8 of the roasting device 1 to execute the roasting operation.

[0262] The present invention provides the advantage of enabling the quick and easy determination of the roasting recipe of a customized blend from at least one existing recipe of each of the coffee beans that are part of the blend. Once at least one roasting recipe of a certain type of bean becomes accessible, it becomes possible to use this existing roasting recipe to determine the roasting recipe of a blend containing the beans of this type.

[0263] Another advantage is that the roasting recipe of an existing commercially available blend of coffee beans is determined by this method, and when it becomes impossible to procure one of the types of beans in the blend for various reasons, this type of bean can be replaced with another type of bean, and based on the recipe of this new type of coffee bean and the recipes of the other types of beans already present in the blend, a new roasting recipe can be determined quickly and automatically.

[0264] Although the present invention has been described with reference to the embodiments illustrated above, it will be understood that the claimed invention is in no way limited by these illustrated embodiments.

[0265] Modifications and variations can be effected without departing from the scope of the invention as defined in the claims. Further, where known equivalents exist for specific features, such equivalents are incorporated as if specifically recited herein.

[0266] As used herein, the terms "comprising," "having," and the like are not to be construed in an exclusive or exhaustive sense. In other words, these are to be taken to mean "including but not limited to."

Explanation of Reference Numerals

[0267] 10 Roasting device 1 Chamber 11 Bottom opening 12 Top opening 2 Heating device 21 Airflow driver 22 Heater 23 Passage 3 Measuring device 4 Housing 41 Air outlet hole 42 Air inlet 5 Temperature probe 6, 61 User interface 7, 71 Code reader 8, 81 Processing unit 80 Control System 9, 91 Power Supply 10 Sensor 11, 111 Communication Interface 12 Database 13, 131 Memory Unit 14 Coffee Bean 15 Server

Claims

1. The type C of coffee beans introduced into the chamber of the roasting device Ａ , C Ｂ ,... a roasting recipe R for roasting a customized blend ｂｌｅｎｄ A method for determining, said roasting recipe R ｂｌｅｎｄ Is a discrete continuous time t １ , t ２ 、the temperature T applied respectively in... ＠ｔ１ 、T ＠ｔ２ 、... are provided, and the method is For each type Cn of coffee bean included in the blend, at least, the type Cn of the coffee bean, and The amount m of the type Cn of the coffee beans introduced into the chamber ｎ and a step of obtaining, Based on the obtained type C ｎ at least, based on Different types C of coffee beans Ａ , C Ｂ ,... each roasting recipe RM Ａ , RM Ｂ ,..., being each recipe RM ｎ is of one predetermined amount M ｎ of the same type C ｎ of beans suitable for roasting, with discrete successive times t ｉ to which respective temperatures TM are applied ｎ＠ｔｉ providing a roasting recipe, and The different coffee bean types C of the customized blend Ａ , C Ｂ ,..., each of their temperature compatibility coefficients K Ａ , K Ｂ ,... and a step of accessing, The type C of the coffee beans ｎ The obtained amount m ｎ , the accessible roasting recipe RM ｎ , and the temperature adaptation coefficient K ｎ , based on the roasting recipe R applied to the customized blend of the coffee beans introduced into the chamber ｂｌｅｎｄ determining step; A method comprising:

2. The roasting recipe R applied to the customized blend of coffee beans ｂｌｅｎｄ is at least the following Each type C of coffee beans ｎ For each, the obtained type C ｎ Of the obtained amount m ｎ Of coffee beans, select or determine a roasting recipe Rm ｎ That is suitable for roasting, the roasting recipe Rm ｎ Is the time t ｉ At which the temperature Tm is applied respectively ｎ＠ｔｉ Providing, the step of the selected and / or determined roasting recipe Rm ｎ from, and the accessible temperature coefficient K ｎ from, the obtained amount m ｎ of the type C ｎ of beans introduced into the chamber, based on １ each discrete successive time t ２ 、the temperature T applied to each of the customized blends of beans in each of... ｂｌｅｎｄ＠ｔ１ 、T ｂｌｅｎｄ＠ｔ２ ,... a step of determining according to the following formula (I), determined by, 【Number 1】 where n corresponds to all types of coffee beans C Ａ to C Ｎ present in the blend, and f ｎ represents the weight ratio of coffee beans of type C ｎ in the customized blend of coffee beans. The method according to claim 1.

3. Coffee bean type C ｎ in at least two of the selected or determined roasting recipes Rm ｎ the roasting recipe Rm n provides a temperature Tm applied at discrete consecutive times t ｉ wherein at least a part of the discrete consecutive times t ｎ＠ｔｉ is set differently ｉ ​ For each type C of the customized blend of coffee beans ｎ from the selected or determined roasting recipe Rm ｎ the interpolated roasting recipe curve Rm ｎ is determined by interpolating the curve of the accessible roasting recipes such that all the selected or determined roasting recipes provide, at the same discrete consecutive times t １ , t ２ ,... t ｆｉｎａｌ the respective temperatures Tm ｎ＠ｔ１ , Tm ｎ＠ｔ２ ,... Tm ｎ＠ｔｆｉｎａｌ ​ The method according to claim 2.

4. Different types C of coffee beans Ａ , C Ｂ ,..., C ｎ Each of said roasting recipes Rm of different identified types of, respectively Ａ , Rm Ｂ ,..., Rm ｎ a step of selecting or determining, wherein each recipe provides the temperature Tm to be applied at each of the discrete successive times t up to the final time t, the temperature Tm being adapted to the roasting of the same type C of coffee beans of the amount m ｎ and the final time t being set differently in at least two of the different roasting recipes Rm ｎ , Rm ｆｉｎａｌ ｎ ,... Rm ｉ ; and a step ｎ＠ｔｉ wherein each recipe provides the temperature Tm to be applied at each of the discrete successive times t up to the final time t, the temperature Tm being adapted to the roasting of the same type C of coffee beans of the amount m ｆｉｎａｌ ｎ and the final time t being set differently in at least two of the different roasting recipes Rm Ａ , Rm Ｂ ,... Rm ｎ a step of selecting or determining, wherein each recipe provides the temperature Tm to be applied at each of the discrete successive times t up to the final time t, the temperature Tm being adapted to the roasting of the same type C of coffee beans of the amount m ｎ and the final time t being set differently in at least two of the different roasting recipes Rm ｎ , Rm ｆｉｎａｌ ｎ ,... Rm ｉ ; and a step ｎ＠ｔｉ wherein each recipe provides the temperature Tm to be applied at each of the discrete successive times t up to the final time t, the temperature Tm being adapted to the roasting of the same type C of coffee beans of the amount m ｆｉｎａｌ ｎ and the final time t being set differently in at least two of the different roasting recipes Rm Ａ , Rm Ｂ ,... Rm ｎ It should be noted that the original text seems a bit jumbled and might need further clarification for a more seamless translation. The above translation attempts to make sense of the technical content as best as possible while adhering to the translation rules. Each type C of coffee bean Ａ , C Ｂ ,... C ｎ The respective time compatibility coefficients S Ａ , S Ｂ ,... S ｎ The step of accessing, and The roasting recipe R applied to the blend of coffee beans ｂｌｅｎｄ which is a step of determining, and the following the obtained roasting recipe Rm Ａ , Rm Ｂ ,... Rm ｎ based on,... All of the coffee bean types C of a part of the customized blend ｎ final time t ｆｉｎａｌ ｙ acquiring step, and the obtained final time t ｆｉｎａｌ ｙ as the minimum final time t ｆｉｎａｌ ｌｏｗ to the maximum final time t ｆｉｎａｌ ｈｉｇｈ sorting in ascending order from said minimum final time t ｆｉｎａｌ ｌｏｗ In the case of the following time, said roasting recipe R applied to said blend of coffee beans introduced into said chamber ｂｌｅｎｄ a step of determining according to formula (I), When the time exceeds the minimum final time t ｆｉｎａｌ ｌｏｗ for the blend of coffee beans introduced into the chamber, determining the roasting recipe R ｂｌｅｎｄ applied at the calculated time t ｙ by setting the temperature applied at the calculated time t By executing the above, the roasting recipe R ｂｌｅｎｄ A step of determining comprising, The calculated time t ｙ is, for t ｆｉｎａｌ ｌｏｗ＋１ from t ｆｉｎａｌ ｈｉｇｈ to each corresponding obtained final time t ｆｉｎａｌ ｙ calculated as follows from 【Number 2】 and n' is t ｆｉｎａｌ ｙ corresponding to the coffee having a final time of t or more t ｆｉｎａｌ ｈｉｇｈ－１ Up to the calculated time t ｙ The temperature at each of which is t ｆｉｎａｌ ｙ For all types C of the coffee beans having the final time of t ｎ’ Of the roasting recipe Rm ｎ’ Is determined from the following formula (II): 【Number 3】 t ｆｉｎａｌ ｈｉｇｈ in Only one type of coffee bean C ｚ has a roasting recipe with a final time equal to t ｆｉｎａｌ ｈｉｇｈ If so, the temperature of the blend is the temperature T of the roasting recipe of the amount m of the coffee bean type C that is part of the blend at the final time ｚ of the coffee bean type C ｚ of the roasting recipe, T ｂｌｅｎｄ＠ｆｉｎａｌ ｈｉｇｈ = T ｍｚ＠ｔｆｉｎａｌ ｚ or If there is a roasting recipe having at least two coffees with the same final time equal to t ｆｉｎａｌ ｈｉｇｈ then the temperature of said blend is determined according to formula (II), The method according to claim 2 or 3.

5. Different types C of coffee beans Ａ , C Ｂ ,... C ｎ ... of the different identified types of each of said roasting recipes Rm Ａ , Rm Ｂ ,... Rm ｎ selecting or determining, comprising each recipe being adapted to said roasting of the same type C of coffee beans of said amount m ｎ and providing said temperature Tm applied respectively at discrete successive times t up to a final time t ｎ wherein said final time t is set differently in at least two of said different roasting recipes Rm ｆｉｎａｌ ｎ , Rm ｉ ,... Rm ｎ＠ｔｉ , the step of ｆｉｎａｌ ｎ wherein said final time t is different in at least two of said different roasting recipes Rm Ａ , Rm Ｂ ,... Rm ｎ and The roasting recipe R applied to the blend of coffee beans ｂｌｅｎｄ which is a step of determining, and the following the selected or determined roasting recipe Rm Ａ , Rm Ｂ ,... Rm ｎ based on All of the coffee bean types C that are part of the customized blend ｎ the final time t ｆｉｎａｌ ｎ obtaining step, and Minimum final time t ｆｉｎａｌ ｌｏｗ a step of specifying; The roasting recipe R applied to the blend of coffee beans introduced into the chamber ｂｌｅｎｄ is limited to a time less than the minimum final time t ｆｉｎａｌ ｌｏｗ and a step of limiting to a time less than the minimum final time t The roasting recipe R applied to the blend of coffee beans introduced into the chamber ｂｌｅｎｄ determining according to formula (I); By executing the above, the roasting recipe R ｂｌｅｎｄ A step of determining A method according to claim 2 or 3, comprising:

6. Different types C of coffee beans Ａ , C Ｂ ,... C ｎ For each of the different identified types of the respective roasting recipes Rm Ａ , Rm Ｂ ,... Rm ｎ Selecting or determining the step, wherein each recipe is adapted to the roasting of the same type C of coffee beans of the amount m ｎ And provides the temperature Tm applied at discrete consecutive times t up to the final time t ｎ , where the final time t ｆｉｎａｌ ｎ Is set differently in at least two of the different roasting recipes Rm ｉ , Rm ｎ＠ｔｉ ,... Rm ｆｉｎａｌ ｎ , Rm Ａ , Rm Ｂ ,... Rm ｎ Step, The roasting recipe R applied to the blend of coffee beans ｂｌｅｎｄ which is a step of determining, the following the selected or determined roasting recipe Rm Ａ , Rm Ｂ ,... Rm ｎ based on All of the coffee bean types C that are part of the customized blend ｎ at the final time t ｆｉｎａｌ ｎ obtaining step, and Minimum final time t ｆｉｎａｌ ｌｏｗ a step of specifying, the minimum final time t ｆｉｎａｌ ｌｏｗ For the following time, the roasting recipe R applied to the blend of coffee beans introduced into the chamber ｂｌｅｎｄ a step of determining according to formula (I), When the time exceeds the minimum final time t ｆｉｎａｌ ｌｏｗ the roasting recipe R ｂｌｅｎｄ applied to the blend of coffee beans introduced into the chamber ｆｉｎａｌ ｎ is determined as follows by setting the temperature applied at each t By executing the above, the roasting recipe R ｂｌｅｎｄ A step of determining, comprising, t ｆｉｎａｌ ｈｉｇｈ－１ Up to the time t ｆｉｎａｌ ｎ The temperature at each of which is t ｆｉｎａｌ ｙ All types C of the coffee beans having a final time of t or more ｎ’ Of the roasting recipe Rm ｎ’ Is determined from the following formula (II): 【Number 4】 t ｆｉｎａｌ ｈｉｇｈ in Only one type of coffee bean C ｚ has a roasting recipe with a final time equal to t ｆｉｎａｌ ｈｉｇｈ If so, the temperature of the blend is the temperature T of the roasting recipe of the amount m ｚ of the coffee bean type C ｚ which is part of the blend at the final time, or ｂｌｅｎｄ＠ｆｉｎａｌ ｈｉｇｈ = T ｍｚ＠ｔｆｉｎａｌ ｚ is, or When there is a roasting recipe having at least two coffees with the same final time equal to t ｆｉｎａｌ ｈｉｇｈ the temperature of said blend is determined according to formula (II), The method according to claim 2 or 3.

7. Different types C of coffee beans Ａ , C Ｂ ,... C ｎ ... of each of the different identified types of said roasting recipes Rm Ａ , Rm Ｂ ,... Rm ｎ selecting or determining, wherein each recipe is adapted for roasting the same type C of coffee beans of said amount m ｎ and provides said temperature Tm applied respectively at discrete successive times t up to a final time t ｎ , and said final time t ｆｉｎａｌ ｎ is set differently for at least two of said different roasting recipes Rm ｉ , Rm ｎ＠ｔｉ ,... Rm ｆｉｎａｌ ｎ , Rm Ａ , Rm Ｂ ,... Rm ｎ ; a step Various types C of coffee beans Ａ , C Ｂ ,... C ｎ The respective time compatibility coefficients S Ａ , S Ｂ ,... S ｎ The step of accessing them, and The roasting recipe R applied to the blend of coffee beans ｂｌｅｎｄ which is a step of determining, the following the selected or determined roasting recipe Rm Ａ , Rm Ｂ ,... Rm ｎ based on All of the coffee bean types C that are part of the customized blend ｎ at the final time t ｆｉｎａｌ ｎ obtaining step, and Minimum final time t ｆｉｎａｌ ｌｏｗ a step of specifying the minimum final time t ｆｉｎａｌ ｌｏｗ For the following time, the roasting recipe R applied to the blend of coffee beans introduced into the chamber ｂｌｅｎｄ a step of determining according to formula (I), When exceeding the minimum final time t ｆｉｎａｌ ｌｏｗ if so The type C of coffee beans, which is part of the customized blend ｎ for all said final times t ｆｉｎａｌ ｎ from, one time t ｆｉｎａｌ ｇｌｏｂａｌ is calculated as follows, 【Number 5】 The roasting recipe R applied to the blend of coffee beans introduced into the chamber ｂｌｅｎｄ is limited to the time t ｆｉｎａｌ ｇｌｏｂａｌ and the step of the time t ｆｉｎａｌ ｇｌｏｂａｌ applying the roasting recipe R to the blend of coffee beans introduced into the chamber at ｂｌｅｎｄ determining according to formula (II); By executing the above, the roasting recipe R ｂｌｅｎｄ A step of determining A method according to claim 2 or 3, comprising:

8. At least one type C of coffee beans ｎ For one roasting recipe RM ｎ Of a predetermined amount M of the beans ｎ The roasting recipe RM adapted to the roasting ｎ The step of accessing RM and The at least one coffee bean type C that is part of the customized blend ｎ for which the one predetermined quantity M ｎ of the type C ｎ of the one accessible recipe RM adapted for roasting the beans ｎ from (the temperature Tm applied respectively at time t ｉ to provide), the obtained quantity m ｎ＠ｔｉ of the identified type C ｎ of the beans, determine the roasting recipe Rm adapted for roasting the beans ｎ and the temperature TM applied respectively at discrete successive times t ｎ to be, as follows ｉ to be, as follows ｎ＠ｔｉ to be, as follows m ｎ > M ｎ In the case of, Tm ｎ＠ｔｉ = TM ｎ＠ｔｉ + [TM ｎ＠ｔｉ * D * (m ｎ - M ｎ ) / M ｎ (IIIa) m ｎ <M ｎ In the case of, Tm ｎ＠ｔｉ = TM ｎ＠ｔｉ − [TM ｎ＠ｔｉ * D * (M ｎ − m ｎ ) / M ｎ (IIIb) where D ≤ 1, a step of providing by, the determined roasting recipe Rm ｎ from the discrete continuous time t １ t ２ In each of..., the temperature T applied to the customized blend of beans ｂｌｅｎｄ＠ｔ１ , T ｂｌｅｎｄ＠ｔ２ , determining... according to formula (I) or (II), A method according to any one of claims 2 to 7, comprising:

9. At least one type C of coffee beans ｎ For, different successive predetermined amounts (M ｎ０ , M ｎ１ ,... M ｎｙ ) of type C ｎ Of coffee beans, roasting recipes (RM ｎ０ , RM ｎ１ ,... RM ｎｙ ) of at least one series, and the predetermined amounts (M ｎ０ , M ｎ１ ,... M ｎｙ ), and accessing steps the at least one coffee bean type C that is part of the customized blend ｎ for the at least one coffee bean type C, by selecting one recipe from the series of at least one accessible roasting recipe, the obtained amount m ｎ of the identified type C ｎ of the beans, determining the roasting recipe Rm adapted to the roasting of the beans ｎ which is a step of wherein said selection includes identifying said roasting recipe adapted for roasting of a predetermined amount M ｎｙ of beans, and said predetermined amount of beans has a minimum difference between amount M ｎｙ and said obtained amount m ｎ and, a step the determined roasting recipe Rm ｎｙ from the discrete consecutive times t １ t ２ In each of..., the temperature T applied to the customized blend ｂｌｅｎｄ＠ｔ１ , T ｂｌｅｎｄ＠ｔ２ determining... according to formula (I) or (II), A method according to any one of claims 2 to 8, comprising:

10. At least one type C of coffee beans ｎ for which there are different successive predetermined amounts (M ｎ０ ), M ｎ１ ,..., M ｎｙ ) of type C ｎ of coffee beans, at least one series of roasting recipes (RM ｎ０ ), RM ｎ１ ,..., RM ｎｙ ) respectively adapted to the roasting of the coffee beans of said type C, and accessing the said predetermined amounts (M ｎ０ ), M ｎ１ ,..., M ｎｙ ); The at least one coffee bean type C that is part of the customized blend ｎ for the obtained amount m ｎ of the identified type C ｎ of the roasting recipe Rm adapted to the roasting of the beans ｎ to In at least one series of said roasting recipes, said two successive predetermined amounts M ｎｙ and M ｎｙ＋１ of beans are respectively adapted to said two accessible roasting recipes RM ｎｙ and RM ｎｙ＋１ identifying steps, wherein said amount m ｎ is included between said two successive predetermined amounts M ｎｙ and M ｎｙ＋１ and steps, Discrete continuous time t １ , t ２ in..., the temperature TM applied respectively ｎｙ＠ｔ１ , TM ｎｙ＠ｔ２ ,... and TM ｎｙ＋１＠ｔ１ , TM ｎｙ＠ｔ２ from the two specified roasting recipes RM ｎｙ and RM ｎｙ＋１ to provide the discrete consecutive time t １ , t ２ in each of..., the obtained amount m ｎ temperature Tm applied to the beans ｎ＠ｔ１ , Tm ｎ＠ｔ２ ,... into the following Tm ｎ＠ｔｉ = TM ｎｙ＠ｔｉ + [(TM ｎｙ＋１＠ｔｉ - TM ｎｙ＠ｔｉ ) * E * (m ｎ - M ｎｙ ) / (M ｎｙ＋１ - M ｎｙ )] (IV) where E ≤ 1, a step of determining by, a step of determining by, the determined roasting recipe Rm ｎ from the discrete continuous time t １ t ２ In each of..., the temperature T applied to the customized blend of beans ｂｌｅｎｄ＠ｔ１ , T ｂｌｅｎｄ＠ｔ２ ,... determining according to formula (I) or (II), A method according to any one of claims 2 to 9, comprising:

11. At least one type C of coffee beans ｎ for which there are different successive predetermined amounts (M ｎ０ , M ｎ１ ,...) of type C ｎ of beans, at least one series of roasting recipes (RM ｎ０ , RM ｎ１ ,...) respectively adapted to the roasting of the beans of said predetermined amounts M ｎ０ , M ｎ１ ,..., and a step of accessing to said predetermined amounts M Said at least one coffee bean type C that is part of said customized blend ｎ For, the obtained amount m ｎ Of the identified type C ｎ The roasting recipe Rm adapted to the roasting of the beans of type C ｎ To In at least one series of said roasting recipes, said two successive predetermined amounts M ｎｙ and M ｎｙ＋１ of beans, said two accessible roasting recipes RM ｎｙ and RM ｎｙ＋１ respectively adapted to the roasting of said amounts, a step of identifying, wherein said amount m ｎ is included between said two successive predetermined amounts M ｎｙ and M ｎｙ＋１ and, step Discrete and continuous time t １ , t ２ ... respectively applied temperature TM in... ｎｙ＠ｔ１ , TM ｎｙ＠ｔ２ ... and TM ｎｙ＋１＠ｔ１ , TM ｎｙ＠ｔ２ The two specified roasting recipes RM... that provide... ｎｙ and RM ｎｙ＋１ From, the discrete continuous time t １ , t ２ in each of..., the obtained amount m ｎ the temperature Tm applied to the beans ｎ＠ｔ１ , Tm ｎ＠ｔ２ ,... into the following m ｎ is closer to M ｎｙ , Tm ｎ＠ｔｉ = TM ｎｙ＠ｔｉ + [(TM ｎｙ＋１＠ｔｉ - TM ｎｙ＠ｔｉ ) * E * (m ｎ - M ｎｙ ) / (M ｎｙ＋１ - M ｎｙ )] m ｎ is closer to M ｎｙ＋１ then Tm ｎ＠ｔｉ = TM ｎｙ＋１＠ｔｉ - [(TM ｎｙ＋１＠ｔｉ - TM ｎｙ＠ｔｉ ) * E * (M ｎｙ＋１ - m ｎ ) / (M ｎｙ＋１ - M ｎｙ )] where E ≤ 1, a step of determining by, a step of determining by, the determined roasting recipe Rm ｎ from the discrete continuous time t １ t ２ In each of..., the temperature T applied to the customized blend of beans ｂｌｅｎｄ＠ｔ１ , T ｂｌｅｎｄ＠ｔ２ , determining... according to formula (I) or (II), A method according to any one of claims 2 to 10, comprising:

12. An apparatus (10) for roasting coffee beans, a chamber (1) for containing coffee beans, a heating device (2) for heating the coffee beans contained in the chamber, A control system (80) operable to control the heating device, at discrete successive times t １ , t ２ ,... t ｆｉｎａｌ at which respective applied temperatures T ＠ｔ１ , T ＠ｔ２ ,... T ＠ｔｆｉｎａｌ are provided, configured to apply a roasting recipe R, the control system (80); comprising, The type C of coffee beans introduced into the chamber Ａ , C Ｂ ,... in the case of a customized blend, the control system is configured to determine a recipe R for roasting the blend in the roasting apparatus ｂｌｅｎｄ according to the method according to any one of claims 1 to 11 An apparatus.

13. A computer program which, when executed by a computer, a processor, or a control unit, causes the computer, the processor, or the control unit to execute the method according to any one of claims 1 to 11.

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

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

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