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 by adjusting the heating based on volumetric changes, thereby optimizing the roasting process.
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 bean characteristics
Solution Approach 1:
The system continuously monitors the acoustic signature of coffee beans during roasting and uses this feedback to dynamically adjust roasting parameters. The acoustic sensor detects cracking sounds and internal bean changes, providing real-time information that allows the controller to adapt the roasting process to ensure consistent results regardless of bean variability.
Solution Approach 2:
The patent replaces traditional mechanical/time-based control systems with an acoustic detection and analysis system. Instead of relying on pre-set timers or temperature curves, the system uses acoustic sensors to detect physical changes in the beans during roasting, substituting mechanical control with sensor-based adaptive control for improved consistency.
2Reliability
If acoustic monitoring is added to detect bean changes during roasting, then roasting consistency is improved, but device complexity increases
Solution Approach 1:
The acoustic sensor acts as an intermediary between the roasting process and the control system. It translates complex physical and chemical changes in the beans during roasting into simple acoustic signals that can be easily detected and interpreted, simplifying the overall control architecture while improving reliability.
Solution Approach 2:
The system uses the beans' own acoustic emissions during roasting as the monitoring signal. The beans essentially monitor themselves by producing characteristic sounds during cracking and internal changes, eliminating the need for complex external measurement systems and reducing overall 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
This approach allows for precise control over the roasting process, ensuring consistent and predictable results in the level of roasting, improving the quality and consistency of the roasted 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
first cracking occurs as a result of heat-induced changes to the coffee bean structure including pore formation within the coffee bean, which is associated with a significant increase in the volume of the coffee bean
Data Source
AI summary
A coffee roasting apparatus including a compartment for holding coffee beans; a roasting element for roasting the coffee beans in the compartment; and a controller for controlling the roasting element. The controller is configured to control the roasting element as a function of a rate of change in the volume of the coffee beans residing in the compartment.