JP2015119642A - Method for roasting coffee beans - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for roasting coffee beans where, in the roasting of coffee beans, roasting can be uniformly performed to the inside of the coffee beans without the surface burning and roasting unevenness, and further, roasting time can be reduced.SOLUTION: Provided is a method for roasting coffee beans including: a step of mounting coffee beans on a plate 2a beforehand heated to a temperature capable of roasting; a step of flatly pressing the coffee beans mounted on the plate 2a; and a step of cooling the pressed coffee beans.

Description

  The present invention relates to a method for roasting coffee beans.

  In order to make delicious coffee, when roasting coffee beans, it is necessary to roast uniformly to the inside of the coffee beans without causing surface burning or uneven roasting of the coffee beans.

  Conventionally, various methods are known as roasting methods for coffee beans, such as a direct fire type (see Patent Document 1 below), a hot air type (see Patent Document 2 below), a semi-hot air type, a charcoal fire type, a far Infrared type, microwave type and the like are known.

  The direct-fire roasting method is a method in which coffee beans are accommodated in a steel plate drum having a plurality of holes, and the drum is directly heated by a gas burner or the like while rotating the drum.

  In the hot air roasting method, coffee beans are stored in a drum, and hot air generated by a gas burner or the like is introduced into the drum while rotating the drum, or hot air is introduced into the drum without rotating the drum. This is a method of stirring coffee beans.

  The semi-hot air roasting method is a method in which coffee beans are housed in a steel plate drum without holes, and the drum is heated by a gas burner and the hot air generated by the gas burner is introduced into the drum. .

JP2013-198418A JP 2013-220073 A

  However, with the conventional roasting method, there is no surface baking or uneven roasting of the coffee beans, and it is difficult to control the roasting temperature and roasting time in order to uniformly roast the inside of the coffee beans. Even if it is a coffee bean, suitable roasting temperature and roasting time change with a magnitude | size and hardness.

  Further, the conventional roasting method has a problem that it takes a long roasting time and the working efficiency of roasting is low.

  The object of the present invention is to provide a roasting method of coffee beans that can be roasted uniformly to the inside of the coffee beans without causing the surface of the coffee beans to be burnt or unevenly roasted, and the roasting time can be shortened. It is to be.

  The method for roasting coffee beans according to the present invention includes a step of placing coffee beans on a plate that has been heated to a roastable temperature in advance, and a step of flatly pressing the coffee beans placed on the plate And a step of cooling the pressed coffee beans.

  In the roasting method for coffee beans described above, the thickness dimension of the pressed coffee beans is preferably 0.5 to 2 mm.

In the roasting method for coffee beans described above, the pressure for pressing the coffee beans is preferably 40 kg / cm ² or more.

  In the roasting method for coffee beans, the heating temperature of the plate is preferably 200 to 350 ° C.

  According to the coffee beans roasting method of the present invention, the coffee beans can be roasted by pressing the coffee beans on a heated plate, and the coffee beans are pressed flat. The transmission of heat to the whole coffee beans becomes good, the coffee beans can be roasted uniformly in a short time, and the occurrence of surface baking and uneven roasting of the coffee beans can be prevented. Furthermore, by pressing and roasting coffee beans, the cellular tissue of the coffee beans is physically broken, so that the coffee components can be easily eluted.

  Moreover, by setting the thickness dimension of the pressed coffee beans to 0.5 to 2 mm, it is possible to further improve the heat transfer to the entire pressed coffee beans, and to shorten the coffee beans for a shorter time. Can be roasted uniformly.

Moreover, even if it is a case where coffee beans are hard by making the pressure which presses coffee beans into 40 kg / cm < ² > or more, it can press in a short time.

  Moreover, roasting of coffee beans can be favorably performed by setting the heating temperature of the plate to 200 to 350 ° C.

It is a conceptual diagram which shows the process which put the coffee bean on the plate of a press apparatus. It is a conceptual diagram which shows the process of pressing and roasting the coffee beans on a plate. It is a conceptual diagram which shows the process of taking out the coffee beans pressed from a press apparatus and cooling. It is explanatory drawing which shows the relationship between the roasting temperature in each roasting method, roasting time, and roasting degree (L value).

An embodiment of the present invention will be described with reference to the drawings.
First, as shown in FIG. 1, the plates 2a and 2b of the press device 1 are preheated to a temperature (200 to 350 ° C.) at which coffee beans can be roasted, and coffee beans (raw green) are placed on the lower plate 2a. Bean 3) is placed. The placement of the coffee beans 3 on the plate 2a is performed so as to be uniform within the placement range.

Next, as shown in FIG. 2, after the placement of the coffee beans 3 on the plate 2a is completed, the upper plate 2b is lowered and the coffee beans 3 are pressed flatly by the upper and lower plates 2a, 2b. Roast by heating. The pressure at the time of pressing is 40 kg / cm ² or more, and pressing is performed so that the thickness dimension of the pressed coffee beans 3 is 0.5 to 2 mm, more preferably 1 mm. The pressing time (the pressing duration after the thickness dimension of the pressed coffee beans 3 becomes 0.5 to 2 mm) depends on the roasting temperature (the temperature of the plates 2a and 2b) and the roasting degree (L value). Although it is different, it is 1 to 30 seconds.

  Next, as shown in FIG. 3, the roasted coffee beans 3 that have been pressed into a plate shape are taken out from the press device 1, transferred to the cooling container 4, and cooled while being blown.

  FIG. 4 shows the roasting temperature, roasting time, and roasting degree in each roasting method such as the press roasting method, hot air roasting method, semi-hot air roasting method, and direct fire roasting method of the present invention. It is explanatory drawing which shows the relationship of (L value). According to FIG. 4, it can be seen that the roasting time is shorter in the press-type roasting method than in other roasting methods. For example, when the roasting temperature is 250 ° C. and the roasting degree (L value) is about 40, the hot air roasting method takes 1 minute 35 seconds, whereas the press roasting method You can see that it only takes 3 seconds. Further, if roasting is promoted (lowering the L value), the roasting time becomes longer. In the hot air roasting method, the roasting temperature is 250 ° C. and the roasting degree (L value) is 17.4. While the roasting time is 4 minutes, in the press roasting method, the roasting temperature is 220 ° C., and roasting to the Italian roast (L value is about 15) which is the deepest roasting degree used for drinking. It can be seen that the roasting time in this case is as short as 23 seconds.

  In such a configuration, the plates 2a and 2b of the press device 1 are heated to a roastable temperature, and the coffee beans 3 placed on the plate 2a are made to have a thickness dimension of 0.5 to 2 mm using the plates 2a and 2b. The coffee beans 3 are roasted by pressing.

In such a press-type roasting method, the pressure at which the coffee beans 3 are pressed is 40 kg / cm ² or more, so that even when the coffee beans 3 are hard, the thickness is reduced to 0.5 to 2 mm. You can press in time. Further, since the coffee beans 3 at the time of roasting are pressed to a thickness of 0.5 to 2 mm, the heat transfer to the whole pressed coffee beans 3 is improved, and the coffee beans 3 are made uniform in a short time. Can be roasted. As described above, since the roasting of the coffee beans 3 can be performed uniformly in a short time, it is possible to prevent the surface burning of the coffee beans 3 and the occurrence of roasting unevenness during the roasting.

  In addition, by pressing and roasting the coffee beans 3 to a thickness of 0.5 to 2 mm, the cellular tissue of the coffee beans 3 is physically broken during pressing, so that the coffee components can be easily eluted. It is possible to reduce the amount of coffee beans 3 used when putting a cup of coffee.

  The thickness dimension of the pressed coffee bean 3 is preferably thinner considering the heat transfer to the entire pressed coffee bean 3, but if it becomes too thin, the handling of the coffee bean 3 after pressing becomes inconvenient. In the case of taking out from the press device 2 or cooling while blowing air, it is scattered. For this reason, 0.5-2 mm is suitable for the thickness dimension of the pressed coffee bean 3.

  The plate-like coffee beans 3 that have been cooled after being roasted are pulverized and powdered, and are subjected to conventional roasting methods (direct-fire roasting method, hot-air roasting method, semi-hot-air roasting method, etc. It is generally sold and used in the form of a powder in the same manner as coffee roasted in).

  Note that the coffee roasted by this press-type roasting method is sufficient even with water because, as described above, the cellular structure of the coffee beans 3 is physically broken during pressing and the coffee components are easily eluted. Since a coffee having a drinkable concentration is obtained, it can be used for draining water.

  Alternatively, the pressed plate-like coffee beans 3 may be put into a French press or a teapot or the like without being crushed to extract coffee. The coffee beans 3 roasted by the press-type roasting method are not shattered into powder because the cellular structure of the coffee beans 3 is physically broken during pressing and the coffee components are easily eluted. Even if it is used as it is, it is possible to obtain a coffee having a concentration sufficient to drink.

  Further, since the pressed plate-like coffee beans 3 have a small thickness, they can be eaten as they are as confectionery and confectionery materials.

DESCRIPTION OF SYMBOLS 1 Press apparatus 2a, 2b Plate 3 Coffee bean 4 Cooling container

Claims (4)

Placing coffee beans on a plate previously heated to a roastable temperature;
Pressing the coffee beans placed on the plate flatly;
Cooling the pressed coffee beans;
A method for roasting coffee beans, comprising:   The method for roasting coffee beans according to claim 1, wherein the thickness dimension of the pressed coffee beans is 0.5 to 2 mm. The method for roasting coffee beans according to claim 1 or 2, wherein the pressure for pressing the coffee beans is 40 kg / cm ² or more.   The method for roasting coffee beans according to any one of claims 1 to 3, wherein the heating temperature of the plate is 200 to 350 ° C.

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