CA2304324A1 - Method and apparatus for roasting coffee - Google Patents
Method and apparatus for roasting coffee Download PDFInfo
- Publication number
- CA2304324A1 CA2304324A1 CA 2304324 CA2304324A CA2304324A1 CA 2304324 A1 CA2304324 A1 CA 2304324A1 CA 2304324 CA2304324 CA 2304324 CA 2304324 A CA2304324 A CA 2304324A CA 2304324 A1 CA2304324 A1 CA 2304324A1
- Authority
- CA
- Canada
- Prior art keywords
- roasting
- air
- temperature
- batch
- chamber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract 7
- 238000000197 pyrolysis Methods 0.000 claims abstract 9
- 239000003570 air Substances 0.000 claims 48
- 238000011144 upstream manufacturing Methods 0.000 claims 13
- 239000000523 sample Substances 0.000 claims 9
- 238000010438 heat treatment Methods 0.000 claims 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims 6
- 241000533293 Sesbania emerus Species 0.000 claims 6
- 239000012080 ambient air Substances 0.000 claims 2
- 230000003197 catalytic effect Effects 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 2
- 238000005336 cracking Methods 0.000 claims 2
- 238000007599 discharging Methods 0.000 claims 2
- 230000000007 visual effect Effects 0.000 claims 2
- 230000000977 initiatory effect Effects 0.000 claims 1
- 230000011664 signaling Effects 0.000 claims 1
- 239000000779 smoke Substances 0.000 claims 1
- 230000005236 sound signal Effects 0.000 claims 1
- 239000007789 gas Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
Control of the roasting fluidized bed of coffee. It is governed by determining when the pyrolysis of the roasted batch is at its peak. The roasting is then stopped after a predetermined period of time. The following of the commencement of pyrolysis accurately and uniformly determines the starting period for the timing of the stoppage of the process to obtain uniform roasting result. The process is not vulnerable to variations in roasting such as moisture, temperature of the roasting air etc. Air circulation control conduit is provided with a vent port for gases and an inlet port for fresh air, the two ports can be simultaneously opened or closed while the control conduit is simultaneously closed or opened, respectively. Additional air circulation and discharge systems are disclosed and claimed.
Claims (26)
1. Method of controlling the roasting of a batch of a type of coffee in a roasting chamber of a roasting device, comprising the steps of:
(a) charging a batch of nonroasted coffee beans to the roasting chamber;
(b) subjecting the batch to the flow of air having the temperature required for bringing the beans of the batch to the pyrolysis;
(c) establishing the point in time at which pyrolysis of said batch is started by at least one of the steps of:
(i) analyzing the cracking sound generated by the beans of the batch as the batch is being heated to the point of pyrolysis to establish the first occurrence of the sound quality indicative of the commencement of the pyrolysis;
(ii) measuring the temperature of the surface of the beans to determine the first occurrence of the temperature change indicative of the commencement of the pyrolysis;
(d) when the commencement of the pyrolysis is established by the step (c), initiating the operation of a clocking device preset to a predetermined time length;
(e) upon expiry of said predetermined time length generating an output signal for stopping the roasting operation and discharging roasted coffee from said roasting chamber.
(a) charging a batch of nonroasted coffee beans to the roasting chamber;
(b) subjecting the batch to the flow of air having the temperature required for bringing the beans of the batch to the pyrolysis;
(c) establishing the point in time at which pyrolysis of said batch is started by at least one of the steps of:
(i) analyzing the cracking sound generated by the beans of the batch as the batch is being heated to the point of pyrolysis to establish the first occurrence of the sound quality indicative of the commencement of the pyrolysis;
(ii) measuring the temperature of the surface of the beans to determine the first occurrence of the temperature change indicative of the commencement of the pyrolysis;
(d) when the commencement of the pyrolysis is established by the step (c), initiating the operation of a clocking device preset to a predetermined time length;
(e) upon expiry of said predetermined time length generating an output signal for stopping the roasting operation and discharging roasted coffee from said roasting chamber.
2. The method of claim 1, wherein the step (c)(i) comprises:
(a) sensing at least one of variables of the pattern of the cracking sound generated by the beans of the batch as the batch is heated to the point of pyrolysis, said variables including (i) the rapidity of popping sound; (ii) the frequency of the popping sound; (iii) the volume of the popping sound;
(b) using said sensing to determine three stages of said pattern: (1) a first crack sound at which the respective variable/variables is/are measurably above zero; (2) an interim period following the period of said first crack sound, at which interim period the respective variable/variables is/are virtually zero; and (3) a second crack sound, following said interim period at which the respective variable/variables is/are measurably above zero.
(a) sensing at least one of variables of the pattern of the cracking sound generated by the beans of the batch as the batch is heated to the point of pyrolysis, said variables including (i) the rapidity of popping sound; (ii) the frequency of the popping sound; (iii) the volume of the popping sound;
(b) using said sensing to determine three stages of said pattern: (1) a first crack sound at which the respective variable/variables is/are measurably above zero; (2) an interim period following the period of said first crack sound, at which interim period the respective variable/variables is/are virtually zero; and (3) a second crack sound, following said interim period at which the respective variable/variables is/are measurably above zero.
3. The method of claim 1, wherein the step (c)(ii) comprises:
(a) sensing the pattern of increase of the surface temperature of the beans of said batch to establish (1) a first stage during which the surface temperature continuously raises;
(2) an interim stage immediately following the first stage, at which interim stage the surface temperature remains unchanged for a short period of time of about 2 to 20 sec; and (3) a third stage, immediately following the interim stage, at which third stage the surface begins to raise above the temperature of the interim stage.
(a) sensing the pattern of increase of the surface temperature of the beans of said batch to establish (1) a first stage during which the surface temperature continuously raises;
(2) an interim stage immediately following the first stage, at which interim stage the surface temperature remains unchanged for a short period of time of about 2 to 20 sec; and (3) a third stage, immediately following the interim stage, at which third stage the surface begins to raise above the temperature of the interim stage.
4. Apparatus for roasting a batch of a type of coffee comprising:
(a) a roasting chamber having a bottom portion and a top portion and operatively associated with heated air supply flowing in a direction from said bottom portion to said top portion;
(b) a sound and/or temperature probe reaching into the roasting chamber;
(c) said sound probe being adapted to sense the pattern of noise generated by the batch in said chamber as it is being roasted;
(d) said temperature probe being adapted to sense the pattern of temperature increase of the surface of coffee beans in said roasting chamber;
(e) said probe and/or probes being operatively connected to an timing device adapted to actuate a signal upon expiry of a predetermined time from a predetermined point of the pattern sensed by the respective probe, a clocking device adapted to actuate a roasting cycle ending device.
(a) a roasting chamber having a bottom portion and a top portion and operatively associated with heated air supply flowing in a direction from said bottom portion to said top portion;
(b) a sound and/or temperature probe reaching into the roasting chamber;
(c) said sound probe being adapted to sense the pattern of noise generated by the batch in said chamber as it is being roasted;
(d) said temperature probe being adapted to sense the pattern of temperature increase of the surface of coffee beans in said roasting chamber;
(e) said probe and/or probes being operatively connected to an timing device adapted to actuate a signal upon expiry of a predetermined time from a predetermined point of the pattern sensed by the respective probe, a clocking device adapted to actuate a roasting cycle ending device.
5. The apparatus of claim 4, wherein said sound probe includes a tubular insert open at one end and reaching into said roasting chamber, the other end of the tubular insert being connected to a microphone operatively connected to an output relay adapted to start, upon the occurrence of a predetermined noise input conducted by said tubular insert to said microphone, said clocking device.
6. The apparatus of claim 4, wherein the temperature probe is an infrared sensor reaching into the roasting chamber.
7. The apparatus of claim 4, wherein said roasting cycle ending device is a signal device adapted to alert an operator of the apparatus to the end of the roasting cycle.
8. The apparatus of claim 7, wherein said signal device is at least one of an audio signal device and/or a visual signal device.
9. The apparatus of claim 4, wherein said roasting cycle ending device is an automatic roasting cycle interrupting device which includes an actuation device adapted to expose the roasting chamber thus exposing it to ambient air, and to discharge the batch of roasted coffee beans to a cooling device.
10. The apparatus of claim 4, wherein said roasting cycle ending device is an automatic cycle interrupting device which includes a valve for interrupting the flow of the heated air into said roasting chamber.
11. The apparatus of claim 4, wherein said roasting cycle ending device is an automatic roasting cycle interrupting device, comprising:
(a) an actuation device adapted to open the roasting chamber thus exposing it to ambient air, and to discharge the batch of roasted coffee beans to a cooling device; and (b) a valve actuator adapted to interrupt the flow of the heated air into said roasting chamber.
(a) an actuation device adapted to open the roasting chamber thus exposing it to ambient air, and to discharge the batch of roasted coffee beans to a cooling device; and (b) a valve actuator adapted to interrupt the flow of the heated air into said roasting chamber.
12. Apparatus for roasting coffee including a roasting chamber adapted to hold a batch of coffee beans to be roasted by hot air, said roasting chamber being disposed within a heated air circulation system, said heated air circulation system further comprising:
(a) air circulation fan device disposed upstream of said roasting chamber and having a pressure side thereof connected to an upstream end of a hot air feeding duct, the downstream end of the hot air feeding duct being operatively connected with a hot air inlet of said roasting chamber at an upstream end of the chamber;
(b) a hot air outlet system of said roasting chamber being disposed at a downstream end of the chamber and being connected to an upstream end of a return duct system, the downstream end of said return duct system being disposed at a suction side of said fan device;
(c) said heated air circulation system being connected to an exhaust conduit system for discharging to the atmosphere at least a part of air present in said heated air circulation system;
(d) said heated air circulation system being further connected to a downstream end of a fresh air supply conduit open at an upstream end thereof, a fresh air valve being disposed between the downstream and upstream ends of the fresh air supply conduit;
(e) air heating device disposed within the heated air circulation system and adapted to maintain the temperature of the heated air in said chamber at a predetermined roasting temperature.
(a) air circulation fan device disposed upstream of said roasting chamber and having a pressure side thereof connected to an upstream end of a hot air feeding duct, the downstream end of the hot air feeding duct being operatively connected with a hot air inlet of said roasting chamber at an upstream end of the chamber;
(b) a hot air outlet system of said roasting chamber being disposed at a downstream end of the chamber and being connected to an upstream end of a return duct system, the downstream end of said return duct system being disposed at a suction side of said fan device;
(c) said heated air circulation system being connected to an exhaust conduit system for discharging to the atmosphere at least a part of air present in said heated air circulation system;
(d) said heated air circulation system being further connected to a downstream end of a fresh air supply conduit open at an upstream end thereof, a fresh air valve being disposed between the downstream and upstream ends of the fresh air supply conduit;
(e) air heating device disposed within the heated air circulation system and adapted to maintain the temperature of the heated air in said chamber at a predetermined roasting temperature.
13. Apparatus of claim 12 wherein said air heating device includes an air heating chamber provided with heating elements and disposed in the heated air circulation system downstream of said fan means but upstream of said roasting chamber.
14. The apparatus of claim 13 wherein said air heating chamber is operatively associated with a catalytic converter disposed at a downstream end thereof whereby at least a part of the smoke developed during the roasting in the recirculation system is removed.
15. The apparatus of claim 12 wherein said exhaust conduit system has an upstream end connected to said heated air circulation system between said air heating device and said roasting chamber and is provided with a control valve for selectively closing or opening the connection between the exhaust conduit system and the heated air circulation system.
16. The apparatus of claim 12 wherein the exhaust conduit system has catalytic converter.
17. The apparatus of claim 16 including a heating element operatively associate with said converter to heat the converter to and to maintain same at an operative temperature.
18. The apparatus of claim 12 wherein said return duct system includes a centrifugal separator adapted to separate chaff developed in said roasting chamber, from hot air, said separator including a generally vertical conical housing with a tangential inlet at a top end thereof, a chaff discharge at a lower end of the housing, and a clean air discharge vertical tube disposed centrally of the top end of the housing, said tube being connected to a downstream end portion of the return duct system, whereby chaff is removed from the hot air reaching the suction side of the heated air circulation fan device.
19. Apparatus of claim 17 wherein said exhaust conduit system communicates with a connecting duct branching off the hot air feeding duct, said connecting duct being provided with a control valve adapted to selectively close or open the communication between the connecting duct and the hot air feeding duct, whereby at least a portion of hot air can be vented from the hot air feeding duct.
20. The apparatus of claim 9 wherein a control valve is provided in said heated air circulation system at an upstream end of said roasting chamber.
21. Apparatus of claim 19 wherein said fresh air supply conduit is a cooler air duct having an upstream end connected to a cooler of roasted beans discharged from said roasting chamber.
22. The apparatus of claim 18 wherein the fresh air supply conduit provided with a fresh air valve connects to the return duct system at a point downstream of said separator and upstream of said air circulation fan device, said fresh air valve being a check valve adapted to permit fresh air flow to said return duct system when a predetermined vacuum prevails at said point.
23. The apparatus of claim 12 wherein said exhaust conduit system comprises, at an upstream end thereof, a cooler provided with an exhaust fan device and adapted to receive a batch of roasted coffee beans discharged from the roasting chamber, the exhaust fan being adapted to blow exhaust air to a discharge outlet of said exhaust conduit system.
24. The apparatus of claim 12, further comprising a sound or temperature probe located in said roasting chamber and operatively associated with a signalling device for indicating the end of the roasting cycle.
25. The apparatus of claim 14, further comprising:
(a) a first temperature measuring device at an upstream end of said converter;
(b) a second temperature measuring device at a downstream end of said converter;
(c) a signal comparator adapted to compare signals developed by the first and second temperature measuring devices to determine the point at which the temperature sensed by the second temperature measuring device is higher than that of the air at said first temperature measuring device; and (d) a clocking device adapted, upon receiving a signal that the air temperature at the second temperature measuring device exceeds that at the first temperature measuring device, to issue an impulse for terminating the roasting.
(a) a first temperature measuring device at an upstream end of said converter;
(b) a second temperature measuring device at a downstream end of said converter;
(c) a signal comparator adapted to compare signals developed by the first and second temperature measuring devices to determine the point at which the temperature sensed by the second temperature measuring device is higher than that of the air at said first temperature measuring device; and (d) a clocking device adapted, upon receiving a signal that the air temperature at the second temperature measuring device exceeds that at the first temperature measuring device, to issue an impulse for terminating the roasting.
26. The apparatus of claim 25, further including a signal device converting said impulse to an audio and/or visual signal to indicate to the operator to terminate the roasting process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2304324 CA2304324C (en) | 1999-03-31 | 2000-03-31 | Method and apparatus for roasting coffee |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2,267,608 | 1999-03-31 | ||
| CA002267608A CA2267608A1 (en) | 1999-03-31 | 1999-03-31 | Method and apparatus for roasting coffee |
| CA 2304324 CA2304324C (en) | 1999-03-31 | 2000-03-31 | Method and apparatus for roasting coffee |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2304324A1 true CA2304324A1 (en) | 2000-09-30 |
| CA2304324C CA2304324C (en) | 2010-08-10 |
Family
ID=25680870
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2304324 Expired - Lifetime CA2304324C (en) | 1999-03-31 | 2000-03-31 | Method and apparatus for roasting coffee |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2304324C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016071165A1 (en) * | 2014-11-05 | 2016-05-12 | Koninklijke Philips N.V. | Coffee roasting apparatus, coffee brewing apparatus and method |
| US9545169B2 (en) | 2010-11-01 | 2017-01-17 | Ikawa Ltd | Apparatus for roasting coffee beans |
| ITUB20156318A1 (en) * | 2015-12-03 | 2017-06-03 | Scolari Eng S P A | Roasting method and equipment |
| CN115460929A (en) * | 2020-04-27 | 2022-12-09 | 雀巢产品有限公司 | System for calibrating a baking apparatus |
| RU2798885C2 (en) * | 2018-12-21 | 2023-06-28 | Сосьете Де Продюи Нестле С.А. | Machine and method of roasting coffee beans |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20200045988A1 (en) * | 2018-08-09 | 2020-02-13 | Continental Brokers and Consultants Inc. | Energy efficient exhaustless roasting apparatus and method |
-
2000
- 2000-03-31 CA CA 2304324 patent/CA2304324C/en not_active Expired - Lifetime
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9545169B2 (en) | 2010-11-01 | 2017-01-17 | Ikawa Ltd | Apparatus for roasting coffee beans |
| WO2016071165A1 (en) * | 2014-11-05 | 2016-05-12 | Koninklijke Philips N.V. | Coffee roasting apparatus, coffee brewing apparatus and method |
| US11006652B2 (en) | 2014-11-05 | 2021-05-18 | Koninklijke Philips N.V. | Coffee roasting apparatus, coffee brewing apparatus and method |
| ITUB20156318A1 (en) * | 2015-12-03 | 2017-06-03 | Scolari Eng S P A | Roasting method and equipment |
| WO2017093929A1 (en) * | 2015-12-03 | 2017-06-08 | Scolari Engineering S.P.A. | Roasting method and apparatus |
| US11375730B2 (en) | 2015-12-03 | 2022-07-05 | Scolari Engineering S.P.A. | Roasting method and apparatus |
| RU2807521C2 (en) * | 2018-12-17 | 2023-11-15 | Сосьете Де Продюи Нестле С.А. | Method of roasting coffee beans |
| RU2798885C2 (en) * | 2018-12-21 | 2023-06-28 | Сосьете Де Продюи Нестле С.А. | Machine and method of roasting coffee beans |
| CN115460929A (en) * | 2020-04-27 | 2022-12-09 | 雀巢产品有限公司 | System for calibrating a baking apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2304324C (en) | 2010-08-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKEX | Expiry |
Effective date: 20200331 |