Coffee Bean Roasting Control Using Surface and Powder Color Detection
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Solution Overview
Problem
Existing coffee bean roasting methods lack accuracy and automation, leading to human errors and inconsistent roasting profiles, especially for non-professionals, as surface color alone is insufficient to determine the roasting degree and can result in overburning.
Innovation Solution
A method and apparatus that sample and grind coffee beans during roasting, detecting both surface and powder colors using a prediction model based on calibration algorithms to control the roasting process, allowing for precise adjustment of the roasting profile and achieving desired flavor and taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Difficulty of detecting and measuring
If surface color measurement is used to determine roasting degree, then the measurement process is simple and fast, but the measurement precision is insufficient leading to inaccurate roasting degree determination
Solution Approach 1:
The coffee beans are divided into two separate batches: one batch is used for surface color measurement and the other for powder color measurement after grinding. This segmentation allows both surface and internal color characteristics to be measured independently and comprehensively, resolving the contradiction between measurement simplicity and accuracy by distributing different measurement tasks to different sample batches.
Solution Approach 2:
The measurement approach is extended from a single dimension (surface color only) to multiple dimensions by incorporating both surface color measurement and powder color measurement after grinding. This multi-dimensional measurement strategy captures both external appearance and internal characteristics, significantly improving roasting degree determination accuracy while maintaining operational simplicity through automated multi-parameter detection.
2Adaptability or versatility
If manual monitoring and adjustment of roasting profile is used, then professional experience can be applied, but human errors occur leading to inconsistent roasting quality
Solution Approach 1:
The system continuously monitors both surface color and powder color of coffee beans during roasting, and automatically adjusts roasting parameters based on real-time measurement feedback. This closed-loop control eliminates human error and inconsistency while maintaining the ability to adapt to different roasting requirements, resolving the contradiction between professional adaptability and operational reliability.
Solution Approach 2:
The roasting system performs self-adjustment based on automated color measurements without requiring continuous manual intervention. The system independently determines roasting degree and adjusts heating parameters, enabling consistent quality control while preserving the flexibility to handle different coffee types and roasting preferences through programmed parameters.
3Extent of automation
If automated optical measurement device is used, then automation is improved, but the device complexity increases with additional components
Solution Approach 1:
The system extracts a small portion of coffee beans from the main roasting batch for separate color measurement. By taking out only the necessary sample amount and measuring it separately (with one batch for surface color and another for powder color), the system achieves comprehensive measurement without requiring complex in-situ sensors within the roasting chamber, thus maintaining automation while controlling device complexity.
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
The solution enables accurate and automatic control of the roasting process, ensuring consistent coffee taste and flavor by determining the roasting degree based on both surface and powder colors, reducing the risk of overburning and providing personalized roasting options.
Implementation Method 1
detecting a surface colour of the first batch of coffee beans
Implementation Method 2
detecting a powder colour of the second batch of coffee beans after grinding
Data Source
AI summary
The present invention proposes a method for controlling a roasting process of coffee beans comprises sampling a first batch of coffee beans and a second batch of coffee beans from said coffee beans during roasting (S12; S42); detecting a surface color of the first batch of coffee beans (S14; S44); grinding the second batch of coffee beans and detecting a powder color of the second batch of coffee beans after grinding (S16; S46); and controlling the roasting process at least partially based on the detected surface color of the first batch of coffee beans and the detected powder color of the first batch of coffee beans (S18; S48). The present invention also provides apparatus using the above described method.