Two-Stage Coffee Roasting for On-Demand Brewing Aroma
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Solution Overview
Problem
Traditional coffee roasting processes are lengthy and do not effectively exploit the aromas of coffee beans, limiting the flavor experience in commercial settings due to the time required for complete roasting, which makes in-situ freshly roasting impractical for quick service environments.
Innovation Solution
Separating the coffee roasting process into two phases: a primary roasting phase stopped at the 'first crack' stage for later completion, allowing for the preservation of flavors and aromas, enabling on-demand finish roasting that can be done concurrently with brewing, using devices that facilitate even airflow and temperature distribution to ensure consistent roasting.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If complete roasting is performed traditionally, then the coffee beans achieve full flavor development, but the preparation time becomes too long for quick service environments
Solution Approach 1:
The patent applies preliminary action by pre-roasting coffee beans to a specific stage (first crack) before storage, then completing the roasting process just before brewing. This allows the majority of the roasting to be done in advance while the final stage is completed quickly on-demand, resolving the contradiction between full flavor development and quick service requirements
Solution Approach 2:
The roasting process is segmented into two distinct phases: a preliminary roasting phase that can be done in advance and stored, and a completion phase that occurs just before brewing. This segmentation allows the time-consuming portion to be performed beforehand while maintaining quality through the completion phase
2Productivity
If roasting is performed in advance for storage, then quick service is enabled, but the aroma and flavor are not effectively exploited
Solution Approach 1:
The system performs preliminary roasting in advance for storage, then completes the roasting process just before brewing to maximize aroma release. This timing strategy enables both quick service (since most roasting is done) and optimal aroma quality (since completion occurs right before brewing)
Solution Approach 2:
The patent maintains continuity of useful action by completing the roasting process immediately before brewing, ensuring that the aromatic compounds are released at the moment they are most valuable - during the brewing and serving process, thus continuously exploiting the aroma quality
3Loss of time
If the roasting process is interrupted and resumed later, then time is saved, but the consistency of roasting quality may be compromised
Solution Approach 1:
The patent performs preliminary roasting to a specifically controlled stage (first crack) with precise temperature and time parameters, then completes the process later under controlled conditions. This two-stage approach with controlled parameters at each stage maintains roasting consistency while enabling time savings
Solution Approach 2:
The system uses feedback mechanisms to monitor and control the roasting process at both stages, ensuring that the preliminary roasting reaches the correct endpoint (first crack) and that the completion phase achieves the desired final characteristics, thereby maintaining consistency across interrupted and resumed processes
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 method significantly reduces preparation time, enhances the aroma and flavor of coffee by allowing for the experience of freshly roasted beans, and maintains the value of coffee products and consumption venues, while ensuring consistent roasting quality.
Implementation Method 1
a source of hot air in communication with a roasting chamber... means for circulating said hot air through said roasting chamber
Implementation Method 2
rapidly cooling the beans to ambient or lower temperature
Data Source
AI summary
Exemplary embodiments disclosed herein provide a method for producing primary roasted coffee beans where green coffee beans are roasted only until the point where the beans have reached the end of the primary roasting phase, where the beans are then quenched to stop the roasting process. In some embodiments, the end of the primary roasting phase is marked by the beans reaching the first crack stage. A disposable package containing primary roasted beans is also disclosed. A device for roasting and brewing ground coffee beans is also disclosed, the device having a porous container which accepts the ground coffee beans; a roasting container which accepts the porous container and has a sidewall containing an aperture; a fan and heating element positioned to force hot air through the aperture; a water containment vessel and heating subassembly positioned above the roasting container; and a water release valve assembly positioned between the water containment vessel and the roasting container.