57 results about "Coffee roasting" patented technology

The inventive process comprises micro-processing means utilizing a coffee roaster control algorithm for controlling the roast process of coffee beans. The algorithm utilizes curve fitting techniques to calculate polynomial coefficients used in generating a smooth curve to control the coffee bean temperature during the roast process. Through the use of multiple set points and actual historical data, the polynomial coefficients are generated. The coefficients are then used to plot a graph that indicates the path the roast process will try and maintain.

A coffee roaster that includes a combustion chamber and a connected roasting oven in which the heating gases for roasting the coffee beans are recirculated to the combustion chamber wherein the coffee bean chaff is separated from the recirculating heating gases prior to venting to atmosphere, and an associated cooling chamber wherein the roasted coffee beans are cooled in a two-stage-heating cycle wherein the cooling air is recirculated to the combustion chamber to be reheated to roasting temperatures and vented to atmosphere during the second stage of cooling. The coffee beans being de-stoned as the cooled coffee beans are conveyed from the cooling chamber to the discharge hopper.

A dust collector separates dust from the gas including the dust such as smoke discharged from a coffee roasting machine. The dust collector uses a water spray. The dust collector can prevent blockage of nozzles of a upper water supply line and a side water supply line by arranging the upper nozzle and the side nozzle, which spray water, to be faced to each other within the body of the dust collector. Water flows along the side within the inlet which is slant downward, which allows the gas to flow into the body of the dust collector, and a separate assistant water supply line is connected to the inlet.

An exhaust particle and particulate containment system for a coffee roaster comprises a filter chamber for exhaust coffee roasting by-products including chaff and smoke particulates and oils is comprised of a screen for separating chaff from the exhaust coffee roasting by-product effluent and a filter for containing chaff and removing smoke particulates and oils when the screen is in a closed position.

The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring. As described herein, the par-baked coffee bean is superior to both the green coffee bean and the traditionally roasted coffee bean for adding chlorogenic acids to foods, beverages and dietary supplements.

The invention relates to a coffee roasting machine which comprises a head cover, a rack, a roasting heater, a roasting container and a bean shell storing container. The roasting container and the bean shell storing container are detachably arranged on the rack, the roasting container comprises a container body and a stirring component, the roasting heater is connected with the container body, the stirring component is used for being connected with a drive motor and rotatably arranged in the container body, the container body is provided with an opening, the head cover movably covers the opening of the container body, the end, far away from the opening, of the container body is provided with multiple material discharging channels, and the bean shell storing container is arranged at the end, provided with the material discharging channels, of the container body. When the roasting heater conducts heating to roast coffee beans in the roasting container, the coffee beans are rotated by means of the stirring component, bean shells and coffee beans are separated, the separated bean shells drop into the bean shell storing container though the material discharging channels, automatic cleaning and collecting of the bean shells in the roasting process are achieved, and therefore the roasting efficiency is improved.

A coffee roasting apparatus (100) is disclosed that comprises a compartment (110) for holding coffee beans (10); a roasting element (140) for roasting the coffee beans in said compartment; a controller (130) for controlling the roasting element; and a sensor (120) for monitoring a total amount of VOCs (volatile organic compounds) released by said coffee beans during roasting and providing the controller with an indication of said monitored amount. The controller is adapted to receive an indication of the total weight of the coffee beans in the compartment and control the roasting element as a function of the indication of the monitored total amount and the indication of the total weight, said function defining the total VOC release characteristics of said coffee beans during roasting. A coffee brewing apparatus and coffee roasting method are also disclosed.

The invention relates to a microwave and electric heating combination-type coffee roasting device and belongs to the field of processing of agricultural products. The device comprises a microwave device, a monitoring device, a transmission device, an electric heating device and a control device; the microwave device is used for generating microwaves to conduct microwave heating on materials; the monitoring device comprises a temperature and humidity sensor, an infrared temperature measurement sensor and a temperature sensor; the temperature and humidity sensor is used for monitoring the temperature and humidity of discharged air, the infrared temperature measurement sensor is used for monitoring the temperature of the surfaces of the materials, and the temperature sensor is used for monitoring the temperature of an electric heating tube; the control device is used for controlling the microwave device, the transmission device and the electric heating device according to temperature andhumidity information of the discharged air, temperature information of the surfaces of the materials and the temperature of the electric heating tube which are monitored by the monitoring device. According to the device, a microwave heating mode is used for roasting green coffee beans, the preheating process is not needed during microwave heating, the quality of roasted coffee is improved, the roasting time is shortened, the roasting efficiency is improved, the production cost is lowered, and the device saves energy and is environmentally friendly.

A coffee roasting apparatus (100) is disclosed comprising a compartment (110) for holding coffee beans (10); a roasting element (140) for roasting the coffee beans in said compartment; and a controller (130) for controlling the roasting element, wherein the controller is adapted to control the roasting element as a function of the concentration of volatile organic compounds residing in the compartment. A coffee brewing apparatus including such a coffee roasting apparatus and a coffee roasting method are also disclosed.

The invention discloses a socket-based coffee roasting communication method. Aiming at the demand of communication command priority, a frame data priority part is designed and added. In order that each command can pass through the corresponding communication process, a frame data unique code mechanism is added; in order to be adaptive to the characteristic of very frequent temperature monitoring during the coffee roasting process, an optimization mechanism for communication under a special condition when a command is blocked is designed; by means of the characteristic of priority queue, high priority is set for a control command of coffee roasting, low priority is set for temperature monitoring, and the real-time performance of control is ensured; and meanwhile, the time of last temperature detection is recorded in the communication mechanism at any time, and a dynamic priority-revised mechanism is provided for a scene with high demand on temperature reading smoothness.

The present invention provides a method for controlling the roasting of coffee using microwave heating, the method being characterized in that roasting is completed in a coffee roasting device by: using raw coffee bean physical property data, pre-stored in a microcomputer or PLC, and coffee roasting operation information, input through an input unit, to calculate a roasting time (roasting retention time), an external air flow (hot air) temperature, and an appropriate microwave output corresponding to the temperature to achieve the target roasting step; and continuously operating a magnetron to input microwave energy. The continuous coffee roasting device using microwave heating comprises a microwave generation device intended to be used as a main heat source for roasting raw coffee beans and a microwave output control unit capable of controlling the microwave output of the microwave generation device, a hot air system providing an external air flow around the raw beans as hot air to prevent a cooling effect from occurring due to the external air when heating the raw beans with microwaves is installed, a transfer device continuously supplying the raw coffee beans and inducing the discharge of the coffee beans following roasting is provided, a shielding device for preventing microwaves from leaking out through open portions as the inlet and outlet portions of the roasting chamber (heating chamber and resonant cavity) must be open due to the raw coffee beans continuously entering and exiting the roasting chamber is installed, and a roasting device operation unit capable of controlling the overall operation of the continuous microwave roasting device is included.

Coffee beans are roasted with heated air in a roasting chamber, and contaminant-laden exhaust air including caffeine entrained therein is discharged from the chamber. While roasting is in progress, the exhaust air from the chamber is heated, directed through a catalytic converter and cooled to a temperature between about 250° F. to 325° F. Thereafter the cooled exhaust air flows through a cooler or condenser where the temperature of the cooled exhaust air is further lowered to between about 100° F. and 155° F., and it is then directed through a HEPA filter to remove caffeine particles that are present in the cooled air. Substantially caffeine-free clean exhaust air can then be discharged from the HEPA filter directly to the surroundings of the roasting machine such as a closed room, e.g. a retail establishment, frequented by persons.