Coffee roasting apparatus, coffee brewing apparatus and coffee roasting method
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Solution Overview
Problem
Existing coffee roasting apparatuses struggle to consistently achieve the desired degree of roasting due to variability in roasting time and temperature, which affects the quality and taste of the roasted coffee beans.
Innovation Solution
A coffee roasting apparatus that monitors the volume change of coffee beans during the roasting process, specifically detecting the first cracking phase, to control the roasting element and ensure consistent roasting, using sensors to measure changes in volume and potentially weight and color, allowing for precise control and optimization of the roasting profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If roasting time and temperature are controlled to achieve desired roasting degree, then roasting process can be managed, but consistency in roasting result cannot be achieved due to variability in first cracking time
Solution Approach 1:
The patent implements feedback control by monitoring the first cracking event of coffee beans during roasting and using this information to adjust the roasting process. Sensors detect acoustic signals or volume changes indicating first cracking, and the controller modifies heating parameters accordingly to ensure consistent roasting results across different batches and coffee varieties.
Solution Approach 2:
The patent changes the control parameter from fixed time/temperature profiles to dynamic control based on the first cracking event. By detecting when first cracking occurs and adjusting roasting parameters relative to this event, the system adapts to variations in coffee bean properties while maintaining consistent final roasting degree.
2Adaptability or versatility
If different roasting times and temperatures are used to accommodate different coffee varieties, then customer preferences can be met, but process complexity increases
Solution Approach 1:
The patent performs preliminary detection of the first cracking event before making control decisions. By monitoring for this specific physical phenomenon that occurs in all coffee roasting processes, the system establishes a common reference point that simplifies control across different coffee varieties while maintaining adaptability.
Solution Approach 2:
The system uses parameter changes by adjusting roasting time and temperature based on when first cracking is detected. This dynamic parameter adjustment allows the same equipment to handle different coffee varieties and roast levels (light, medium, dark) by simply changing the control strategy relative to the first cracking event, rather than requiring complex pre-programmed profiles for each variety.
3Manufacturing precision
If volume change monitoring is implemented to detect first cracking, then roasting consistency improves, but device complexity increases due to additional sensors
Solution Approach 1:
The patent uses an intermediary measurement approach by detecting volume change through acoustic signals or displacement sensors rather than directly measuring the three-dimensional volume of expanding coffee beans. This intermediary method provides sufficient information about first cracking without requiring complex volumetric measurement systems.
Solution Approach 2:
The patent replaces direct mechanical volume measurement with alternative detection methods such as acoustic sensing or optical detection of bean expansion. These substitutions achieve the same control objective (detecting first cracking) with simpler, more reliable sensors that don't require direct contact with or precise measurement of bean volume.
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 and predictable roasting, ensuring that the coffee beans reach the desired level of roast, improving the quality and reproducibility of the roasted coffee, and can be adapted for different types of coffee beans.
Implementation Method 1
heating the coffee beans to roast the coffee beans
Implementation Method 2
complex chemical reactions such as Maillard reaction and pyrolysis are induced
Implementation Method 3
complex chemical reactions such as Maillard reaction and pyrolysis are induced
Implementation Method 4
a sensor arrangement for determining an unoccupied volume of the compartment, wherein the controller is adapted to control the roasting element in response to the sensor arrangement
Data Source
Figure 1
Figure 2a~2b
Figure 3~4
AI summary
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. The controller is adapted to control the roasting element as a function of a change in the volume of the coffee beans residing in the compartment. A coffee brewing apparatus including such a coffee roasting apparatus and a coffee roasting method are also disclosed.