Use of a cooking device for modifying the sensory profile of roasted coffee beans, and method thereof

Abstract

Use of a cooking device comprising a container having a volume comprised between 0.5l and 100l for containing a food stuff, and comprising at least one heating device for heating the container contents, for heating a mass of roasted whole coffee beans and modifying the sensory profile of said roasted whole coffee beans from a first sensory profile to a second sensory profile.

Description

[0001] USE OF A COOKING DEVICE FOR MODIFYING THE SENSORY PROFILE OF ROASTED COFFEE BEANS, AND METHOD THEREOF

[0002] Flavien Florent DUBIEF

[0003] Stefan PALZER

[0004] Field of the invention

[0005] The present invention concerns the modification of the sensory profile of a mass of light roasted coffee, particularly coffee beans. More precisely it concerns the use of an air fryer for such a sensory profile modification, and a method of modifying the sensory profile of roasted coffee.

[0006] Background of the invention

[0007] Coffee is very popular a food ingredient, which is consumed in various manners, generally as a beverage. Typically, coffee beans are harvested as a fruit from the coffee tree, the shells are removed to keep the green coffee beans. The coffee beans are then roasted to provide coffee beans that can be used directly, for example for preparing beverages, by passing a fluid, typically water, through a mass of roasted and ground coffee.

[0008] Roasting of coffee comprises subjecting a mass of whole green coffee beans to heated air circulation in a coffee roaster. Coffee roaster of the type used in industry generally comprise a roaster drum for containing the mass of coffee beans, and a hot air supply - with heating and venting devices - for circulating heated air throughout the mass of beans. It also comprises a cooling device for sharply stopping the roasting process inside the beans whenever a desired sensory profile has been achieved. During the roasting process, some molecules present in the coffee grain are subject to chemical reactions due to heat. The chemical transformation in the coffee grain leads to a change in the aromas produced by the latter. As a result, roasted coffee beans develop pleasant aromas, and the sensory profile that is achieved depends on the roasting time and temperature of heated air circulating through the mass of coffee beans. The roasting process, depending on heating time and temperature in the coffee roaster, typically follows a curve as shown in figure 1.

[0009] As depicted in figure 1, in a first "pre- roasting" period of time, the temperature of coffee beans sharply decreases, which corresponds to drying of the beans, then, bean temperature increases again as Maillard and caramelization reactions occur in the beans, which corresponds to a first set of chemical transformations therein, giving body and sweetness to the coffee. Bean temperature then continues to increase until the "first crack" point indicated in figure 1, which sets the limit between the "preroasting" phase - before first crack point - and the so-called "development phase" - after the first crack point -. The first crack point generally occurs at a first time T1 which corresponds to about 190°C of bean temperature.

[0010] After the first crack, in a second "development phase", when bean temperature is above 190°C, further chemical reactions occur in the bean. The development phase corresponds to the finishing step of the roasting process, wherein the sensory profile of the coffee can be chosen. The sensory profile of the coffee which is finally achieved depends on the temperature and time at which the roasting process is stopped. A large choice of sensory profiles can be achieved, but three main roasting profiles exist, as follows.

[0011] As depicted in figure 1, when roasting is stopped, at a time T2, which corresponds to a bean temperature comprised between 205°C and 215°C, the coffee is "light roasted". After the light roasting point, if the process is continued, "medium roasted" (coffee roasted until a peak temperature comprised between 215°C and 225°C is achieved), and then "dark roasted" (coffee roasted until a peak temperature comprised between 225°C and 240°C is achieved) can be obtained (not illustrated in figure 1).

[0012] For each degree of roasting, light, medium, or dark, the sensory (or aromatic) profile of the coffee changes, which can be summarized as follows.

[0013] Light roast coffee retains the full typicity of origins and is very good for premium specialty coffee (especially for preparing coffee beverages with a so-called "pour-over" extraction method). It is suited for single origins coffees. The organoleptic characteristics are: good acidity, juicy, low bitterness, low to medium body. Aroma and flavors are typically with floral, fruity notes (citrus, berries), sweet caramel, tea notes.

[0014] Medium roast coffee displays a good balance, with more developed brown notes. Typicity of beans origins is still very present. This is a very good roast profile for espresso extraction or filter coffee preparation. This roasting profile is suited for both single origins, or blends. Its characteristics are a balanced acidity with medium to full body, and medium bitterness. Aroma and flavors are developed which comprise molasses, milk chocolate, dried fruits, and nuts notes.

[0015] For dark roast, the roasting process notes take over the origins. Such a dark roast process is very much appreciated for preparing espresso coffee beverages in many countries (so-called « Ital ia n style»). It is suited for blends of Arabica and Robusta. Its organoleptic characteristics are a low acidity, full body, high bitterness, with aroma and flavors including dark cocoa, smoky, spicy notes.

[0016] Beyond industrially processed coffee beans as described above, some individual consumers have also developed their own artisanal way of roasting coffee, by copying the industrial process at home. In particular, some individuals use cooking pans, ovens, or even air fryer cooking appliances, to roast green coffee beans as a starting product.

[0017] Coffee roasting process as described above is well known in the industry, and various types of coffee beans, having different organoleptic profiles are commercialised in packs, each pack corresponding to a specific sensory profile (light roast, medium, or dark roast). The consumers can purchase one type of coffee, depending on their sensory preference, and on the type of coffee beverage they want to prepare (e.g. espresso with high pressure machines, or long coffee cups with filter coffee machines, etc.). Such roasting processes are complex processes and involve the use of big and complex roasting appliances.

[0018] Whenever a consumer has purchased coffee beans having a particular sensory profile, it was found that such consumers may want to enhance the sensory profile of the coffee beans, for example light roasted coffee beans, just before they grind the beans and consume such coffee.

[0019] Further, today it is impossible for consumers to prepare a coffee preparation having another type of sensory profile, than the sensory profile of the coffee they have purchased. The consumer is then forced to buy various packs of coffee, having each a particular sensory profile, if they want to choose amongst a variety of coffee tastes at home.

[0020] It is an object of the present invention to provide consumers with a possibility to enhance the sensory profile of coffee beans at home, for example by developing aromas in the coffee beans before consumption, or even by modifying the sensory profile of the coffee beans from a first sensory profile to a second sensory profile.

[0021] Summary of the invention

[0022] The invention is achieved with a method for modifying the sensory profile of a mass of roasted whole coffee beans from a first sensory profile to a second sensory profile, as claimed in the appended claims, using a cooking device. The method comprises the steps of, in order:

[0023] (i) placing a mass of roasted whole coffee beans, in a cooking device comprising a container having a volume comprised between 0.51 and 1001 for containing a food stuff, said cooking device further comprising at least one heating device for heating the food stuff,

[0024] (ii) closing the cooking device,

[0025] (iii) heating said roasted whole coffee beans mass within said closed cooking device from ambient temperature to a peak temperature comprised between 180°C and 240°C, during a heating time comprised between 3 and 12 minutes.

[0026] Advantageously, said heating step comprises circulating heated air within the container with one or more venting device associated with the at least one heating device. Preferably, the vented air is circulated through the mass of coffee beans.

[0027] Preferably, the method further comprises an additional step, after step (iii) above, of cooling said coffee mass to a temperature comprised between 10 and 70°C, preferably between 15 and 25°C, for a period of time comprised between 2 and 7 minutes. Advantageously, said cooling is an active cooling step, using a venting device. In one embodiment, the cooling venting device may be integrated in the cooking device. In one other embodiment, the cooling venting device may be a separate device. Preferably, said mass of coffee beans is removed from the cooking device, prior to cooling them.

[0028] Preferably, said coffee beans mass has a weight comprised between 5 and 1000 g, preferably between 50 and 500 g.

[0029] The invention is further directed to the use of a cooking device for heating a mass of roasted whole coffee beans and modifying the sensory profile of said whole coffee beans, from a first sensory profile to a second sensory profile.

[0030] Advantageously, in the various aspects of the invention, the cooking device is an air fryer for in-home use.

[0031] Brief description of the drawings

[0032] Additional features and advantages of the present invention are described in, and will be apparent from, the description of the presently preferred embodiments which are set out below with reference to the drawings in which:

[0033] Figure 1 shows a roasting curve corresponding to a light roasting process in an industrial conventional coffee coaster;

[0034] Figure 2 shows an example of a roasting curve corresponding to a method of enhancing the sensory profile of a light roasted batch of coffee beans, according to the invention, in an in-home air fryer of the "Ninja AF500DE Foodi Flexdrawer" type;

[0035] Figure 3 shows an example of a roasting curve corresponding to a method of enhancing the sensory profile of a light roasted batch of coffee beans, according to the invention, in an in-home air fryer of the "Philips Compact 3000 series" type. Detailed description of the invention

[0036] In order to enhance the sensory profile of a batch of already roasted coffee whole beans, the invention proposes a method wherein a mass of coffee grains are placed in a cooking device for in-home use. The coffee beans are already roasted to a certain level of roasting and are suitable as such for preparing a coffee preparation, particularly a coffee beverage, either by infusion, for instance in a conventional drip tray coffee machine, or in a conventional espresso-type coffee machine. In one instance, the coffee beans may be already roasted to a "light roast" quality. In another instance, the coffee beans may be roasted to a "medium roast" quality.

[0037] In order to enhance the organoleptic properties of the coffee beans, the invention proposes a method for modifying - even slightly - the sensory profile of the beans, using an in-home cooking device. The cooking device may be a kitchen oven with or without an integrated venting fan, or an air fryer for in-home use. The cooking device may comprise a container having a volume comprised between 0.51 and 1001 for containing a food stuff, and at least one heating device for heating the container contents. It may also have a venting device associated with the heating device, in order to circulate heated air within the container vicinity. The cooking device may be suited for heating air therein up to a peak temperature comprised between 180°C and 240°C. Preferably, the cooking device may be able to reach a peak temperature comprised between 205°C and 235°C. A preferred cooking device may be an air fryer for in-home use.

[0038] According to the invention, a batch of coffee whole beans may be placed within the container of the cooking device and the cooking device closed before being started for heating the coffee beans. The mass of coffee beans placed within the cooking device may be between 5 and 1000g, preferably it may be between 50 and 500g. Various possibilities may be applied with the method according to the invention, in order to enhance or modify the sensory profile of the roasted coffee beans from a first sensory profile to a second sensory profile.

[0039] First, the roasted coffee beans may have initially a "light roast" first sensory profile. The sensory profile may be modified according to the method of the invention, in order to achieve a "medium roast" second sensory profile. Such a modification may be achieved by heating the "light roasted" coffee beans to a peak temperature comprised between 205°C and 230°C.

[0040] Alternatively, the coffee beans may be processed from a "light roast" first sensory profile, to a "dark roast" second sensory profile. Such a modification may be achieved by heating the "light roasted" coffee beans to a peak temperature comprised between 210°C and 240°C.

[0041] Alternatively, the coffee beans may be processed from a "medium roast" first sensory profile, to a "dark roast" second sensory profile. Such a modification may be achieved by heating the "light roasted" coffee beans to a temperature comprised between 210°C and 240°C.

[0042] In all cases, the peak temperature that is chosen to modify the sensory profile of coffee grains from a first sensory profile to a second sensory profile, depends from the type of cooking device that is used, and in particular the power, and therefore the quantity of energy that such a cooking device is able to provide to the coffee grains.

[0043] Generally, when the peak temperature is reached, the coffee beans may be maintained at said peak temperature for a time period comprised between 1 and 60 seconds, preferably comprised between 5 and 30 seconds, in order to achieve a proper modification of the first sensory profile into a second sensory profile.

[0044] After the second sensory profile is reached, the coffee beans may be cooled rapidly in order to stop the chemical modifications therein. The cooling may be achieved by using a cooling device integrated inside the cooking device such as a venting or cooling device, for example one or more fans. Alternatively, or in addition, the coffee beans may be removed from the cooking device and their temperature may be lowered by using a separate venting or cooling device such as a fan, an air dryer, or the like. The cooling temperature to be achieved may be comprised between 10 and 70°C, preferably between 15 and 25°C. It may be obtained within a period of time comprised between 2 and 7 minutes, after the second sensory profile is obtained.

[0045] In all the above embodiments of the invention, it has been noted that by applying the method of the invention, the coffee beans emit pleasant flavours and scents as soon as the modification from the first sensory profile to a second sensory profile starts.

[0046] Examples:

[0047] Figure 2 shows a first example of a roasting curve corresponding to a method according to the invention, for enhancing the sensory profile of a light roasted batch of coffee beans.

[0048] In this first example, a batch of 250g of single origin arabica "light roasted" whole beans are placed at room temperature in an in-home air fryer of the "Ninja AF500DE Foodi Flexdrawer" type. The "light roasted" beans are provided from commercially available beans, and packed in a closed sachet bag. They have previously been roasted from green coffee beans, to a "light roast" condition, in a drum-type industrial roaster, by heating them up to a temperature comprised between 205°C and 215°C. Their sensory profile is typically that of light roast arabica coffee, as defined in preamble, with good acidity, juicy, low bitterness, low to medium body. Aroma and flavors may be typically with floral, fruity notes (citrus, berries), sweet caramel, tea notes.

[0049] The coffee beans are subject to heating in the air fryer up to a peak bean temperature of 220°C. During heating the beans are stationery within the air fryer, however, the air fryer has a built-in venting device which blows and circulates heated air through the mass of coffee. Such a peak temperature is achieved within a period of time comprised between 3 to 5 minutes. The peak temperature is maintained for 5 seconds, and then the beans are removed from the air fryer and rapidly cooled down, using a fan, to room temperature of about 20°C.

[0050] The coffee beans sensory profile that is achieved is that of a medium roast sensory profile, with a balanced acidity with medium to full body, and medium bitterness. Aroma and flavors are developed which comprise molasses, milk chocolate, dried fruits, and nuts notes.

[0051] As shown in figure 2, the modification of the sensory profile can be continued as an alternative of this example, from the initial "light roast" first sensory profile, to a "dark roast" second sensory profile, by reaching a peak temperature in the air fryer of 230°C, that is obtained within a period of time of 5 to 7 minutes from the start of the heating process. The second sensory profile thus obtained, after cooling the beans down to room temperature, are that of a dark roast profile, with low acidity, full body, high bitterness, with aroma and flavors including dark cocoa, smoky, spicy notes.

[0052] Figure 3 shows a second example of a roasting curve corresponding to a method according to the invention, for enhancing the sensory profile of a light roasted batch of coffee beans.

[0053] In this second example, a batch of 300g of single origin arabica "light roasted" whole beans are placed at room temperature in an in-home air fryer of the "Philips Compact 3000 series" type.

[0054] The "light roasted" beans are provided from commercially available beans, and packed in a closed sachet bag. They have previously been roasted from green coffee beans, to a "light roast" condition, in a drum-type industrial roaster, by heating them up to a temperature comprised between 205°C and 215°C. Their sensory profile is typically that of light roast arabica coffee, as defined in preamble, with good acidity, juicy, low bitterness, low to medium body. Aroma and flavors may be typically with floral, fruity notes (citrus, berries), sweet caramel, tea notes.

[0055] The coffee beans are subject to heating in the air fryer up to a peak bean temperature of 220°C. The temperature increases for a period of time comprised between 10 and 12 minutes until the peak temperature for medium roast quality is achieved. During heating the beans are stationery within the air fryer, however, the air fryer has a built-in venting device which blows and circulates heated air through the mass of coffee. The peak temperature is maintained for 30 seconds, and then the beans are removed from the air fryer and rapidly cooled down, using a fan, to room temperature of about 20°C.

[0056] The coffee beans sensory profile that is achieved is that of a medium roast sensory profile, with a balanced acidity with medium to full body, and medium bitterness. Aroma and flavors are developed which comprise molasses, milk chocolate, dried fruits, and nuts notes.

[0057] As shown in figure 3, the modification of the sensory profile can be continued as an alternative of this example, from the initial "light roast" first sensory profile, to a "dark roast" second sensory profile, by reaching a peak temperature in the air fryer of 210°C, that is obtained within a period of time of 13 to 17 minutes from the start of the heating process. The second sensory profile thus obtained, after cooling the beans down to room temperature, are that of a dark roast profile, with low acidity, full body, high bitterness, with aroma and flavors including dark cocoa, smoky, spicy notes.

Claims

Claims1. Use of a cooking device comprising a container having a volume comprised between 0.51 and 1001 for containing a food stuff, and comprising at least one heating device for heating the container contents, for heating a mass of roasted whole coffee beans and modifying the sensory profile of said roasted whole coffee beans from a first sensory profile to a second sensory profile.

2. Use according to claim 1, wherein said cooking device is an air fryer for in-home use.

3. A method for modifying the sensory profile of a mass of roasted whole coffee beans from a first sensory profile to a second sensory profile characterized in that said method comprises the steps of, in order:(i) Placing a mass of roasted whole coffee beans, in a cooking device comprising a container having a volume comprised between 0.51 and 1001 for containing a food stuff, and at least one heating device for heating the container contents,(ii) closing the cooking device,(iii) heating said coffee mass within said closed cooking device from ambient temperature to a peak temperature comprised between 180°C and 240°C, during a heating time comprised between 3 and 12 minutes, said heating being optionally applied simultaneously with a venting of the air contained in said container.

4. A method according to claim 3, wherein said heating step comprises circulating heated air within the container with one or more venting device associated with the at least one heating device.

5. A method according to any one of the preceding claims 3 or 4, which further comprises a step of cooling said coffee mass to a temperature comprised between 10 and 70°C, preferably between 15 and 25°C, for a period of time comprised between 2 and 7 minutes, after the completion of step (iii).

6. A method according to the preceding claim 5, wherein said mass of coffee beans is removed from the cooking device, prior to cooling.

7. A method according to any one of the preceding claims 3 to 6, wherein said coffee beans mass has a weight comprised between 5 and 1000 g, preferably between 50 and 500 g.

8. A method according to any one of the preceding claims 3 to 7, wherein said cooking device is an air fryer for in-home use.

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