Coffee Roasting Feedback Control for Consistent Roast Profiles
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Solution Overview
Problem
Existing coffee bean roasting apparatuses struggle to consistently reproduce predefined roast profiles across different machines and varying conditions, leading to inconsistent roasting results due to differences in apparatus components, ambient conditions, and coffee bean properties.
Innovation Solution
A method and apparatus that adjust the feedback loop regulation by comparing current roasting conditions with reference conditions used during the definition of the roast profile, applying pre-determined corrections to the temperature settings to ensure consistent reproduction of the roast profile, using a master roasting apparatus as a reference.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a predefined roast profile is created for a specific type of coffee beans with a specific roasting apparatus in specific conditions, then optimal roasting results are achieved for that specific configuration, but consistent reproduction of the same roast profile becomes difficult when using different roasting apparatuses or under different conditions
Solution Approach 1:
The patent applies parameter changes by dynamically adjusting roasting parameters (temperature, time, air flow) based on real-time measurements of actual roasting conditions. The control system modifies the predefined roast profile parameters to compensate for differences in apparatus characteristics and ambient conditions, enabling consistent reproduction across varying configurations.
Solution Approach 2:
The patent implements feedback mechanisms by continuously monitoring actual roasting conditions (temperature, bean characteristics) and using this information to adjust the roasting process in real-time. The control system compares measured parameters against target values and dynamically modifies heating and air flow to maintain consistency despite apparatus or condition variations.
2Ease of manufacture
If the roasting apparatus components and assembly vary between different batches, then manufacturing flexibility and cost-effectiveness are improved, but the manner in which beans are roasted becomes inconsistent
Solution Approach 1:
The patent applies self-service by enabling each roasting apparatus to automatically characterize its own performance characteristics through initial calibration procedures. The system performs self-diagnosis and self-adjustment by measuring its actual heating rate, air flow, and temperature distribution, then stores these characteristics for use during normal operation to compensate for manufacturing variations.
Solution Approach 2:
The patent compensates for component variability by dynamically adjusting roasting parameters based on measured apparatus characteristics. The control system modifies temperature profiles, heating power, and air flow rates according to the specific apparatus configuration, ensuring consistent roasting results despite differences in manufacturing batches.
3Adaptability or versatility
If ambient conditions (temperature, pressure, humidity, altitude) differ from those used during roast profile definition, then operational flexibility in different locations is improved, but the reproduction of the intended roast profile becomes inaccurate
Solution Approach 1:
The patent uses feedback mechanisms to monitor ambient conditions (temperature, pressure, humidity) and adjusts roasting parameters in real-time to compensate for environmental variations. The control system continuously adapts the roasting profile based on measured ambient parameters, maintaining consistency across different operational locations.
Solution Approach 2:
The patent achieves universality by designing a control system that automatically adapts to different ambient conditions and apparatus configurations. The system performs initial characterization under actual operating conditions and uses this information to universally apply the roast profile across various locations and environments without requiring manual reconfiguration.
4Adaptability or versatility
If the quantity of beans or moisture content varies from the reference conditions, then operational flexibility is improved, but the roasting results deviate from the predefined profile
Solution Approach 1:
The patent applies dynamics by making the roasting process adaptive and responsive to actual bean characteristics and batch size. The control system continuously monitors roasting progress and dynamically adjusts parameters based on real-time feedback from temperature sensors and bean characteristic measurements, rather than following a fixed static profile.
Solution Approach 2:
The patent compensates for variations in bean quantity and moisture content by dynamically adjusting roasting parameters. The system modifies temperature, time, and air flow based on measured bean characteristics and batch size, ensuring consistent results despite differences in input material properties.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach enables consistent reproduction of roast profiles across different roasting apparatuses and conditions, ensuring optimal taste and reducing waste by maintaining the predefined roast quality.
Implementation Method 1
a heating device to heat air supplied to the chamber
Implementation Method 2
at least one temperature probe to measure the temperature of air supplied by the heating device
Implementation Method 3
the control of the heating device implementing a feedback loop regulation based on the temperature Treg measured by the at least one temperature probe
Data Source
Figure 1~2A
Figure 2B
Figure 3
AI summary
The invention concerns a method of roasting coffee beans with a roasting apparatus (X), said roasting apparatus comprising a control system (80) configured to control the heating device (2) and to reproduce roasting recipes, said control implementing a feedback loop regulation based on the temperature Treg measured by the at least one temperature probe (5), wherein, before roasting coffee beans by reproducing coffee beans roasting recipes defined with one specific master roasting apparatus (M), the feedback loop regulation is adjusted, said operation of adjustment comprising the step applying pre-determined correction KC to the feedback loop regulation.