Coffee roasting device

Abstract

The present invention relates to a coffee roasting device, and may comprise: a body; a rotating unit rotatably fastened / fixed to the upper portion of the body, a part of one side surface of the rotating unit being incised in the longitudinal direction, thereby forming an entrance / exit, and coffee beans being contained inside the rotating unit via the entrance / exit; a heating unit positioned inside the rotating unit and supplied with external power, thereby generating heat; a driving unit positioned on one side of the rotating unit, the driving unit providing the rotating unit with rotating power; and a partition attached / fixed to the inner surface of the rotating unit so as to prevent the coffee beans from being discharged to the outside via the entrance / exit.

Description

technical field [0001] The present invention relates to a coffee roasting device, and in more detail, relates to using a heater inserted inside a rotating part so as to save fuel costs and uniformly diffuse heat applied to the inside of the rotating part, thereby maximizing thermal efficiency Coffee roasting unit. Background technique [0002] Usually, the coffee beans themselves are odorless and tasteless, but when the coffee beans are heated and fried at high temperature, the cell tissue of the original beans is destroyed and various components (fat components, sugar, organic acids, caffeine, etc.) are activated at the same time. , resulting in aroma and taste. The process of extracting coffee liquid from raw coffee beans is to screen bad raw coffee beans from the harvested raw coffee beans, fry and roast the screened raw coffee beans, and then crush the roasted raw coffee beans to form coffee powder, and add The coffee liquid is extracted after hot water for brewing. ...

AI Technical Summary

Problems solved by technology

[0004] However, in the prior art, the outside of the raw coffee beans burns before the inside is roasted during the roasting process, which means that the raw coffee beans are defective during the roasting process.

If the bad phenomenon of the original coffee beans occurs during the roasting process, it needs to be screened and removed. If not screened, the whole body will go directly to the next step, which will reduce the taste and aroma of the coffee.

[0005] In addition, if the raw coffee beans are directly in contact with the fire, they cannot be roasted uniformly, and they need to be roasted while directly in contact with the fire. Therefore, only skilled workers can use them, so they cannot be widely used.

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