57 results about "Coffee roasting" patented technology

The inventive process comprises micro-processing means utilizing a coffee roaster control algorithm for controlling the roast process of coffee beans. The algorithm utilizes curve fitting techniques to calculate polynomial coefficients used in generating a smooth curve to control the coffee bean temperature during the roast process. Through the use of multiple set points and actual historical data, the polynomial coefficients are generated. The coefficients are then used to plot a graph that indicates the path the roast process will try and maintain.

A coffee roaster that includes a combustion chamber and a connected roasting oven in which the heating gases for roasting the coffee beans are recirculated to the combustion chamber wherein the coffee bean chaff is separated from the recirculating heating gases prior to venting to atmosphere, and an associated cooling chamber wherein the roasted coffee beans are cooled in a two-stage-heating cycle wherein the cooling air is recirculated to the combustion chamber to be reheated to roasting temperatures and vented to atmosphere during the second stage of cooling. The coffee beans being de-stoned as the cooled coffee beans are conveyed from the cooling chamber to the discharge hopper.

A novel combination of technologies from the fields of coffee roasting and solar-thermal energy collection enables the roasting of coffee beans by means of available solar energy with maximized efficiency. A solar receiving plate is provided configured to receive and convert solar radiation to thermal energy for heating a volume of air. A roasting chamber is provided configured for receiving and circulating the heated air from the solar plate. At least one valve is provided configured to be in at least one of a closed position and an open position for controlling at least one of air inflow and outflow into at least one of said solar receiving plate and said roasting chamber.

A coffee roasting machine for roasting coffee, particularly in small batch sizes for sale and distribution to individual customers. The coffee roaster is suitable for placement entirely within a retail sales outlet or establishment and for being operated by any person, such as, an employee, customer, or patron who has little or no knowledge, skill, or experience in roasting coffee beans. The coffee-roasting machine selects an appropriate coffee roasting instruction set, stored internally, that corresponding to information input into the coffee-roasting machine for roasting a particular type of coffee bean or coffee bean blend to a desired roast level. The information is integrally included on a package of coffee beans for roasting and is directly readable by the machine or manually inputtable by an operator.

A dust collector separates dust from the gas including the dust such as smoke discharged from a coffee roasting machine. The dust collector uses a water spray. The dust collector can prevent blockage of nozzles of a upper water supply line and a side water supply line by arranging the upper nozzle and the side nozzle, which spray water, to be faced to each other within the body of the dust collector. Water flows along the side within the inlet which is slant downward, which allows the gas to flow into the body of the dust collector, and a separate assistant water supply line is connected to the inlet.

An exhaust particle and particulate containment system for a coffee roaster comprises a filter chamber for exhaust coffee roasting by-products including chaff and smoke particulates and oils is comprised of a screen for separating chaff from the exhaust coffee roasting by-product effluent and a filter for containing chaff and removing smoke particulates and oils when the screen is in a closed position.

The new type of solid beverage consists of red tea powder 11.5-13.5 weight portions, cocoa powder 0.8-1.2 weight portions, powdered coffee 4-5.2 weight portions, vegetable fat powder 35.5-38 weight portions, refined sugar 12-14.5 weight portions, milk powder 9-14 weight portions, beta-cyclodextrin 3-5 weight portions, maltodextrin 2.5-4 weight portions and seasoning 8-9.8 weight portions. The seasoning is mixture of coffee extract and tea extract, the coffee extract is produced with coffee and through roasting, crushing, alcohol extracting and concentrating, and the tea extract is obtained through water extracting tea and concentrating. The solid beverage has unique taste.

The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring. As described herein, the par-baked coffee bean is superior to both the green coffee bean and the traditionally roasted coffee bean for adding chlorogenic acids to foods, beverages and dietary supplements.

Coffee beans are roasted with heated air in a roasting chamber, and contaminant-laden exhaust air including caffeine entrained therein is discharged from the chamber. While roasting is in progress, the exhaust air from the chamber is heated, directed through a catalytic converter and cooled to a temperature between about 250° F. to 325° F. Thereafter the cooled exhaust air flows through a cooler or condenser where the temperature of the cooled exhaust air is further lowered to between about 100° F. and 155° F., and it is then directed through a HEPA filter to remove caffeine particles that are present in the cooled air. Substantially caffeine-free clean exhaust air can then be discharged from the HEPA filter directly to the surroundings of the roasting machine such as a closed room, e.g. a retail establishment, frequented by persons.

The invention relates to a coffee roasting machine which comprises a head cover, a rack, a roasting heater, a roasting container and a bean shell storing container. The roasting container and the bean shell storing container are detachably arranged on the rack, the roasting container comprises a container body and a stirring component, the roasting heater is connected with the container body, the stirring component is used for being connected with a drive motor and rotatably arranged in the container body, the container body is provided with an opening, the head cover movably covers the opening of the container body, the end, far away from the opening, of the container body is provided with multiple material discharging channels, and the bean shell storing container is arranged at the end, provided with the material discharging channels, of the container body. When the roasting heater conducts heating to roast coffee beans in the roasting container, the coffee beans are rotated by means of the stirring component, bean shells and coffee beans are separated, the separated bean shells drop into the bean shell storing container though the material discharging channels, automatic cleaning and collecting of the bean shells in the roasting process are achieved, and therefore the roasting efficiency is improved.

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.

The invention discloses an intelligent smoke-free coffee roasting machine which comprises a one-way switch, a roasting barrel, a power control box and a base. An air heater is mounted on the upper side of the roasting barrel, a hot-air pipe is mounted on the left side of the air heater, a feed inlet is formed in the left side of the hot-air pipe, a rotary shaft is mounted in the roasting barrel, a spiral blade is mounted on the surface of the rotary shaft, the roasting barrel is connected with a smoke treatment device by a smoke pipe, an ultraviolet sterilization device is mounted in the smoke treatment device, an electrostatic dust collection device is mounted below the ultraviolet sterilization device, the smoke treatment device is connected with the hot-air pipe by a backflow pipe, the power control box is provided with a display screen, a power switch is mounted on the right side of the display screen, a temperature knob is mounted below the power switch, and a discharge barrel is mounted on the right side of the base. The intelligent smoke-free coffee roasting machine has the advantages that an ultraviolet lamp is mounted in the ultraviolet sterilization device, so that harmful substances in smoke can be eliminated, and the safety of recycled air can be guaranteed.

The invention relates to manual baking equipment for coffee beans. The manual baking equipment comprises a baking hand net and an intelligent recorder, wherein the baking hand net comprises a hand net body and a handle connected with the hand net body; at least one temperature sensor is mounted in an accommodating cavity of the hand net body; the at least one temperature sensor is connected with the intelligent recorder in a wired or wireless manner, the intelligent recorder is integrated in the handle or exists separately, the at least one temperature sensor transmits a detected real-time temperature signal to the intelligent recorder, and the intelligent recorder receives and displays the real-time temperature signal. Through cooperation of the baking hand net and the intelligent recorder, high-quality manual baking of small batches of coffee beans can be realized, the manual baking quality and stability of the coffee beans are improved, the experience accumulation time of a coffee baker is saved, and the coffee baker quickly summarizes and improves baking skills by the aid of historical data; the coffee baking equipment is convenient to operate, low in cost and suitable for individuals or families.

An antioxidant additive includes one, two, or all three of Matcha, Rooibos and Goji Berry. In a method of making a fused antioxidant additive that includes at least two components, the at least two components are fused together in a fusion process, wherein the at least two components are added to a fusion chamber and stirred together until the volume of the contents of the fusion chamber has decreased by a sufficient amount, thereby indicating that the at least two components have fused to each other. The fused antioxidant additive has unique properties that allow it to be added to coffee beans during roasting. During the coffee roasting process, the fused antioxidant additive is added to the roasting chamber after first crack. Coffee roasted in this manner has an unexpectedly high degree of antioxidant power.

A coffee roasting apparatus (100) is disclosed that comprises a compartment (110) for holding coffee beans (10); a roasting element (140) for roasting the coffee beans in said compartment; a controller (130) for controlling the roasting element; and a sensor (120) for monitoring a total amount of VOCs (volatile organic compounds) released by said coffee beans during roasting and providing the controller with an indication of said monitored amount. The controller is adapted to receive an indication of the total weight of the coffee beans in the compartment and control the roasting element as a function of the indication of the monitored total amount and the indication of the total weight, said function defining the total VOC release characteristics of said coffee beans during roasting. A coffee brewing apparatus and coffee roasting method are also disclosed.

The invention relates to a microwave and electric heating combination-type coffee roasting device and belongs to the field of processing of agricultural products. The device comprises a microwave device, a monitoring device, a transmission device, an electric heating device and a control device; the microwave device is used for generating microwaves to conduct microwave heating on materials; the monitoring device comprises a temperature and humidity sensor, an infrared temperature measurement sensor and a temperature sensor; the temperature and humidity sensor is used for monitoring the temperature and humidity of discharged air, the infrared temperature measurement sensor is used for monitoring the temperature of the surfaces of the materials, and the temperature sensor is used for monitoring the temperature of an electric heating tube; the control device is used for controlling the microwave device, the transmission device and the electric heating device according to temperature andhumidity information of the discharged air, temperature information of the surfaces of the materials and the temperature of the electric heating tube which are monitored by the monitoring device. According to the device, a microwave heating mode is used for roasting green coffee beans, the preheating process is not needed during microwave heating, the quality of roasted coffee is improved, the roasting time is shortened, the roasting efficiency is improved, the production cost is lowered, and the device saves energy and is environmentally friendly.

Anti-oxidative health coffee belongs to the technical field of coffee roasting, and is characterized by being obtained according to a roasting method comprising the following steps: putting coffee berries into a roaster when the roaster is 195 to 205 DEG C, wherein the highest temperature of the roaster is equal to or lower than 230 DEG C; controlling the temperature increasing rate of the roaster, so as to ensure that the coffee berries are well roasted 16 minutes after being put into the roaster; taking the well roasted coffee berries out of the roaster, wherein the colors of the roasted coffee berries taken out of the roaster range from 55# to 65# of Agtron color samples. The temperature increasing rate of the roaster is controlled according to the following steps: carrying out pilot roasting according to a default parameter obtained via calculation, determining an initial roasting parameter, modifying the determined initial roasting parameter to obtain an optimal roasting parameter at which the total content of obtained antioxidants can be the largest, and roasting according to the optimal roasting parameter. The anti-oxidative health coffee is high in anti-oxidative activity, and not only is drinkable, but also can be used in other manners to bring benefits to human bodies.

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, wherein the controller is adapted to control the roasting element as a function of the concentration of volatile organic compounds residing in the compartment. A coffee brewing apparatus including such a coffee roasting apparatus and a coffee roasting method are also disclosed.

The present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. Par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and palatable as a food ingredient. The ingredient is prepared from the entire Coffea robusta or arabica green coffee bean and provides substantially increased amounts of dietary chlorogenic acid antioxidants compared to roasted beans. When the green coffee bean is appropriately par-baked at a temperature significantly lower than coffee roasting temperatures, the bean retains significant moisture, yet becomes embrittled, enabling milling to produce fine and beneficially hydrophilic particles, without any significant loss of bioactive chlorogenic acid and without significant pyrolysis occurring. As described herein, the par-baked coffee bean is superior to both the green coffee bean and the traditionally roasted coffee bean for adding chlorogenic acids to foods, beverages and dietary supplements.

The invention provides a secondary processing method of a raw coffee bean product before coffee roasting. The method comprises the following steps of pouring the raw coffee bean product into a container at normal temperature, scalding and soaking the raw coffee bean product with hot water; stirring the raw coffee bean product during soaking; elutriating the raw coffee bean product with cold water until no silverskin of the raw coffee bean product exists in the elutriation water; taking the soaked raw coffee bean product out, draining the soaked product, elutriating the drained productagain using clean water, soaking the elutriated product with an edible beverage containing sugar, and naturally airing the raw coffee bean product after removing water or drying the raw coffee bean product by using a drying apparatus at low temperature until the water content is between 10 percent and 13 percent; and packing the product by adopting vacuum package, adding an antioxidant and sealing the package. The beneficial effects are as follows: through providing the secondary processing method, the problems of sanitary safety and quality of the raw coffee bean product are solved, the economic value of the raw coffee bean product with poor quality is improved, and the taste of the raw coffee bean product with good quality is better.

The invention discloses a socket-based coffee roasting communication method. Aiming at the demand of communication command priority, a frame data priority part is designed and added. In order that each command can pass through the corresponding communication process, a frame data unique code mechanism is added; in order to be adaptive to the characteristic of very frequent temperature monitoring during the coffee roasting process, an optimization mechanism for communication under a special condition when a command is blocked is designed; by means of the characteristic of priority queue, high priority is set for a control command of coffee roasting, low priority is set for temperature monitoring, and the real-time performance of control is ensured; and meanwhile, the time of last temperature detection is recorded in the communication mechanism at any time, and a dynamic priority-revised mechanism is provided for a scene with high demand on temperature reading smoothness.

The present invention provides a method for controlling the roasting of coffee using microwave heating, the method being characterized in that roasting is completed in a coffee roasting device by: using raw coffee bean physical property data, pre-stored in a microcomputer or PLC, and coffee roasting operation information, input through an input unit, to calculate a roasting time (roasting retention time), an external air flow (hot air) temperature, and an appropriate microwave output corresponding to the temperature to achieve the target roasting step; and continuously operating a magnetron to input microwave energy. The continuous coffee roasting device using microwave heating comprises a microwave generation device intended to be used as a main heat source for roasting raw coffee beans and a microwave output control unit capable of controlling the microwave output of the microwave generation device, a hot air system providing an external air flow around the raw beans as hot air to prevent a cooling effect from occurring due to the external air when heating the raw beans with microwaves is installed, a transfer device continuously supplying the raw coffee beans and inducing the discharge of the coffee beans following roasting is provided, a shielding device for preventing microwaves from leaking out through open portions as the inlet and outlet portions of the roasting chamber (heating chamber and resonant cavity) must be open due to the raw coffee beans continuously entering and exiting the roasting chamber is installed, and a roasting device operation unit capable of controlling the overall operation of the continuous microwave roasting device is included.

The invention relates to the field of coffee roasting equipment, in particular to an integrated roasting furnace for coffee processing, which comprises a box body, a driving shaft is mounted in the box body, a first concave plate is fixedly mounted on the inner wall of the box body, a first gear ring is mounted below the first concave plate, and the first gear ring sleeves the outer side of the driving shaft; an intermediate gear is arranged between the driving shaft and the first gear ring, the outer side of the driving shaft is sleeved with a driving gear, and the two sides of the intermediate gear are engaged with the driving gear and the first gear ring correspondingly; a first screening plate is rotatably mounted at the bottom of the first gear ring, the center of the first screening plate is fixedly connected with the driving shaft, a first protruding plate is mounted below the first screening plate, the center of the first protruding plate is fixedly connected with the driving shaft, and a first collecting box is fixedly connected to the position, corresponding to the first screening plate, of the outer wall of the box body and communicates with the interior of the box body through a collecting groove. And a first scraping plate matched with the first sieve plate is fixedly connected to the outer wall of the first gear ring.

The invention relates to a coffee roasting aroma reconstituted tobacco leaf and a preparation method and application thereof. The preparation method comprises the following steps: the step (1) preparing coffee roasting aroma substance; the step (2), preparing coffee roasting aroma reconstituted tobacco leaves. The invention can remove smoke irritation or foreign gas substance such as macromolecular substance to obtain pure roasting aroma substance, which is added into recycled tobacco leaf coating liquid and coated on reconstituted tobacco leaf, and can greatly improve the aroma and taste of rich cigarettes, reduce the amount of foreign gas, and improve the comfort and coordination of cigarettes. The coffee roasting aroma substance of the invention and baicalin are compounded and can remarkably reduce the free radical content in the smoke. The preparation method of the invention has the advantages of simple operation, safe product and wide application prospect.

Coffee beans are roasted with heated air in a roasting chamber, and contaminant-laden exhaust air including caffeine entrained therein is discharged from the chamber. While roasting is in progress, the exhaust air from the chamber is heated, directed through a catalytic converter and cooled to a temperature between about 250° F. to 325° F. Thereafter the cooled exhaust air flows through a cooler or condenser where the temperature of the cooled exhaust air is further lowered to between about 100° F. and 155° F., and it is then directed through a HEPA filter to remove caffeine particles that are present in the cooled air. Substantially caffeine-free clean exhaust air can then be discharged from the HEPA filter directly to the surroundings of the roasting machine such as a closed room, e.g. a retail establishment, frequented by persons.

The invention provides a coffee roasting method, coffee powder and a capsule beverage. The coffee roasting method comprises the following steps that green coffee beans subjected to refined processing are selected; dehydration treatment is conducted on the selected green coffee beans, wherein the bean temperature is 175-190 DEG C; the temperature rises up again, so that the bean temperature is reduced to 100-110 DEG C within 0.5-2 minutes; first crack is conducted, so that the bean temperature is increased to 180-190 DEG C within 6-8 minutes; second crack is conducted, so that the bean temperature is increased to 195-210 DEG C within 1.5-3 minutes; and cooling is conducted, so that the bean temperature is reduced to the normal temperature, the roasted coffee beans are obtained, and the weight loss ratio of the coffee beans is 15%-20%. By controlling the temperature and time of each stage in the roasting process of the coffee beans, the roasted coffee beans have better taste and rich fragrance on the basis of not increasing equipment and raw materials, the sour and astringent taste is weakened, and the problem of how to improve and enrich the fragrance and taste of the coffee on the basis of not increasing the equipment and the materials is solved.

The invention relates to a coffee roasting aroma electronic cigarette oil, and a preparation method and application thereof. The method comprises the following steps: the step (1) extracting coffee roasting aroma substances; and the step (2), preparing electronic cigarette oil. The method of the invention can obtain pure roasted fragrant substance, and can greatly improve rich fragrance and taste,reduce impurity amount, and improve comfort and coordination by adding the pure roasted fragrant substance to electronic nicotine. The coffee roasting aroma compound of the invention and the polydextrose can obviously reduce the irritation of the respiratory tract caused by the tobacco oil and effectively improve the roasting aroma quality of the novel tobacco product. The electronic cigarette oil of the invention can not only be used for conventional electronic cigarettes, but also can be used for heating non-combustible cigarettes. The preparation method is simple in operation, safe and hasno toxic and side effects, and has wide application prospect.