Coffee Bean Roasting Apparatus Using Weight Loss Rate Feedback Control
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Solution Overview
Problem
Existing coffee roasting apparatuses struggle to achieve consistent roasting results due to variations in coffee bean varieties and initial roasting levels, as determining roasting time and temperature alone is insufficient, and relying on color analysis does not guarantee consistency.
Innovation Solution
An apparatus with a processor-controlled roasting element that monitors and controls the weight loss rate of coffee beans, using a sensor to determine the roasting degree by calculating weight loss rates and selecting appropriate roasting profiles based on these rates to ensure consistent roasting.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If coffee beans are roasted using fixed time and temperature settings, then the roasting process is simple to operate, but consistent roasting results cannot be achieved due to variations in bean varieties and initial roasting levels
Solution Approach 1:
The system continuously monitors weight loss during roasting and uses this feedback to dynamically adjust the roasting process. The processor calculates weight loss rate in real-time and compares it against target profiles, automatically adjusting heating power to maintain the desired roasting trajectory, thereby achieving consistent results despite variations in bean characteristics.
Solution Approach 2:
The invention changes the control parameter from fixed time/temperature to dynamic weight loss rate monitoring. By measuring weight loss continuously and adjusting roasting parameters based on the calculated rate, the system adapts to different bean varieties and initial states, ensuring consistent final roasting quality across diverse inputs.
2Measurement precision
If color analysis is used to determine roasting degree, then visual assessment is simple, but consistency is not guaranteed due to surface color variations
Solution Approach 1:
The invention replaces visual color assessment with a weight-based measurement system. By using a weight sensor to monitor mass loss during roasting, the system obtains an objective, quantifiable metric that directly correlates with internal moisture content and roasting degree, eliminating the subjectivity and inconsistency inherent in visual color evaluation.
Solution Approach 2:
The system introduces weight loss rate as an intermediary parameter between the roasting process and the final roasting degree determination. This intermediary metric provides a reliable, measurable indicator that bridges the gap between complex internal chemical changes and observable external characteristics, enabling precise control without direct observation of color or texture changes.
3Manufacturing precision
If weight loss rate monitoring is implemented, then precise control of roasting degree is achieved, but additional sensors and processing requirements are introduced
Solution Approach 1:
The weight sensor serves multiple functions: it monitors the total weight of beans, calculates weight loss over time, determines weight loss rate, and triggers process adjustments. This multi-functionality reduces the need for separate specialized sensors for each measurement task, thereby minimizing the increase in device complexity while achieving precise control.
Solution Approach 2:
The system uses the beans' own weight change as the measurement signal, requiring no additional probes inserted into the beans or complex optical systems. The beans themselves provide the measurement data through their natural weight loss during roasting, simplifying the measurement apparatus while maintaining high precision.
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 of the roasting process, ensuring consistent roasting results by terminating the roasting when a desired weight loss is reached, thereby improving the quality and consistency of roasted coffee.
Implementation Method 1
roasting element for roasting the coffee beans in the compartment
Implementation Method 2
During roasting at temperatures above 170° C., water is redistributed
Implementation Method 3
the processor is adapted to determine a weight loss rate of the coffee beans
Implementation Method 4
complex chemical reactions such as Maillard reaction and pyrolysis are induced
Implementation Method 5
complex chemical reactions such as Maillard reaction and pyrolysis are induced
Data Source
AI summary
A apparatus (100) for roasting coffee beans 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 processor (130) comprising a control unit (134) for controlling the roasting element. Wherein, the processor (130) is adapted to determine a weight loss rate of the coffee beans, and the control unit (134) is adapted to control the roasting element as a function of the determined weight loss rate. A coffee machine including such an apparatus and a method for roasting coffee beans are also disclosed.