CA2508934A1 - Coffee impregnation system and method - Google Patents
Coffee impregnation system and method Download PDFInfo
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- CA2508934A1 CA2508934A1 CA002508934A CA2508934A CA2508934A1 CA 2508934 A1 CA2508934 A1 CA 2508934A1 CA 002508934 A CA002508934 A CA 002508934A CA 2508934 A CA2508934 A CA 2508934A CA 2508934 A1 CA2508934 A1 CA 2508934A1
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- beans
- roasting
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- 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
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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- 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
-
- 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
- A23N12/12—Auxiliary devices for roasting machines
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
A method of roasting coffee is provided ( Fig. 1). Beans are roasted until they are dry and receptive to absorbing a concentrated aqueous additive such as a botanical solution before the second crack. The process results in a roasted coffee bean that is efficiently impregnated with a botanical substan ce that is available for reconstitution in brewed coffee.
Description
COFFEE IMPREGNATION SYSTEM AND METHOD
Cross-References This application claims the priority under 35 U.S.C. ~ 119 and applicable foreign and international law of the following U.S. provisional patent applications, which are hereby incorporated by reference in their entirety for all purposes: Serial No. 60/337,202, filed December 6, 2001 and Serial No. 60/380,913, filed May 15, 2002.
Field of the Invention The invention relates to coffee roasting. In particular, the invention provides a new method for impregnating an additive such as a botanical substance into coffee beans.
Background of the Invention Coffee roasting is an art and technique that has been practiced throughout the world for ages. In recent years, it has become increasingly popular to add substances to coffee, for example, to alter the natural flavor or affect of the roasted coffee bean. A
common method of adding a substance to coffee involves mixing an alcohol-based flavor substance to the beans after the roasting process is terminated. The roasted beans are coated on the surface only. This produces an unpleasant oily coffee and diminishes the shelf life of the coffee. Currently, the most common way of adding botanical extracts or other substances to brewed coffee is simply to add liquid drops to coffee during or after the brewing process. This method is undependable and inefficient because the drink maker may add varying quantities of the additive and the substance may not always be homogeneously distributed in the coffee drink.
There is a need for a reliable method of impregnating enhancing substances into coffee beans. The method should enable substantial loading of beneficial substances into coffee. The method should not interfere with optimal roasting and brewing techniques.
Cross-References This application claims the priority under 35 U.S.C. ~ 119 and applicable foreign and international law of the following U.S. provisional patent applications, which are hereby incorporated by reference in their entirety for all purposes: Serial No. 60/337,202, filed December 6, 2001 and Serial No. 60/380,913, filed May 15, 2002.
Field of the Invention The invention relates to coffee roasting. In particular, the invention provides a new method for impregnating an additive such as a botanical substance into coffee beans.
Background of the Invention Coffee roasting is an art and technique that has been practiced throughout the world for ages. In recent years, it has become increasingly popular to add substances to coffee, for example, to alter the natural flavor or affect of the roasted coffee bean. A
common method of adding a substance to coffee involves mixing an alcohol-based flavor substance to the beans after the roasting process is terminated. The roasted beans are coated on the surface only. This produces an unpleasant oily coffee and diminishes the shelf life of the coffee. Currently, the most common way of adding botanical extracts or other substances to brewed coffee is simply to add liquid drops to coffee during or after the brewing process. This method is undependable and inefficient because the drink maker may add varying quantities of the additive and the substance may not always be homogeneously distributed in the coffee drink.
There is a need for a reliable method of impregnating enhancing substances into coffee beans. The method should enable substantial loading of beneficial substances into coffee. The method should not interfere with optimal roasting and brewing techniques.
Summary of the Invention The invention provides systems, devices, and methods of roasting coffee in which an enhancer such as a botanical substance is introduced into coffee beans during the roasting process.
Brief Description of the Fi .gores Figure 1 is a flow-chart illustrating steps in a method of infusing an additive into coffee beans.
Figure 2 is a graph illustrating temperature change in a roasting chamber as a function of time in a method of the invention.
Figure 3 is a perspective view of a coffee roaster.
Figure 4 is a schematic view of a coffee roaster equipped with an automated additive inj ection system.
Description of the Invention Coffee roasting has been universally practiced and refined around the world for hundreds of years. Coffee roasting is a time-temperature dependent process in which physical and chemical changes are induced beginning with green coffee. The process begins with the loading of green coffee beans into a roaster, such as the one shown in Figure 3. The beans are typically dropped into the roasting chamber through a hopper, into a rotating cylinder equipped with internal paddles that keep the coffee tumbling and mixing. The rotating chamber is typically preheated to at least about 180°C before adding green coffee beans to the chamber. The chamber is fueled by a heating source that may be electrical, natural gas, gas oil, or wood fueled.
In the rotating chamber, the heat is forced through a controlling air-flow valve which is capable of creating a vacuum environment. Convective hot air and radiant heat are used to heat the beans. In the first stage of the roasting process, the green beans become yellow. The temperature is increased to the boiling point of water, thus driving off the moisture in the beans. As the moisture trapped in the beans turns to steam, it breaks the cellular structure in the beans abruptly causing the beans to swell and to produce an audible crack, known as the "first crack". The loss of moisture and other volatile compounds reduces the weight of the bean by about 14-25%. The size of the bean increases by about 40-60%. The first crack usually is reached after about 15 minutes of heating the beans to a temperature of about 170°-180°, preferably about 175°C.
The temperature continues to increase to about 180°-215°, preferably about 182°-194°C. The coffee beans lose most of the pre-existing water and the volume of the bean increases (from about 50-100% from the green form). As the temperature of the bean escalates, a complex series of chemical transformations occur. This process is called pyrolysis. Pyrolysis is the transformation by heat of the chemical components in the bean. There are literally hundreds of chemical compounds that make up a composition of green coffee. These compounds include oils, complex polysaccharides, sugars, starches, fats, waxes, and others. Some of these are broken down by the heat and driven off. Many compounds that are extracted during brewing are not present in green coffee, but instead develop as the coffee is roasted. Some starches are converted into sugar which caramelizes, accounting partially for the brown color. As roasting progresses, additional complex proteins and organic acids are broken down and transformed. The bean continues to grow in size, and becomes a darker brown.
To produce a darker roast, the beans are left in the roaster longer. As the temperature continues to build, aromatic oils volatilize and boil toward the surface, eventually causing a "second crack" or popping. At the point of the second crack, the beans are close to combustion. If the beans are examined under a microscope at this point they will appear like a dry sponge ready to absorb water. The roasting process is typically stopped near, during, or after the second crack, depending on the roast master's obj ectives regarding color and flavor of coffee brewed from the roasted beans.
The invention provides a method of introducing or impregnating an enhancer such as a botanical substance, a vitamin, a flavor enhancer, or a therapeutic substance, into the coffee bean during the roasting process. An enhancer may be referred to as an additive substance which means that a material intended for incorporation in the coffee is carried in a solution or suspension formulated to result in a desired concentration of the material in the beans and/or coffee brewed from the beans. An objective of the invention is to introduce the additive substance to the bean at a time when it is most receptive, particularly, when it is very dry, large, and porous. For this purpose, an injection port is provided in the roasting chamber so that a substance, typically in a concentrated aqueous solution, can be introduced at the optimal time based on timing and temperature data.
After the first crack, the beans are continuously heated until shortly before the second crack. For example, the beans may be approximately 175°C at the first crack, after which the beans are heated for about three more minutes to a temperature of about 184°C. At this point, a water-based concentrate containing the additive substances) of choice, is added to the roasting beans through an injection port in the roaster, for example, by spraying the concentrate directly at the beans as they are stirred and mixed by the rotating paddles. The amount of additive solution injected is between 1-15% by weight of the gross weight of the beans being roasted. The amount of additive may be from 5-10% or approximately 6% of the weight of the roasted beans.
Immediately prior to adding the additive solution, a partial vacuum environment may be created in the roasting chamber by adjusting the air flow valve(s). This may help draw and distribute the additive into the beans. For example, a vacuum environment may be created inside the roasting chamber by at least partially or totally closing the air intake channel or valve, and/or by at least partially or totally opening the air output channel or valve.
It is preferable to inject the solution before the second crack at which point the beans have lost the maximum amount of water and have reached such a high temperature that sugars and amino acids start crystallizing, and the oils of the beans move to the surface which may interfere with the correct absorption of water into the bean. The dryness of the beans makes them particularly receptive and absorbent to the water-based additive solution. Furthermore, before the second crack, the beans retain a certain amount of flexibility which help to attract the additive solution into the micro pores of the beans. However, the invention may be carried out by adding the concentrate after the second crack or anytime prior to cooling the beans.
Introduction of the water-based solution into the roasting chamber temporarily slows down or stops the temperature increase in the chamber. The injection may decrease the temperature of the roasting chamber briefly. Immediately, or shortly after completing the injection, the beans are transferred from the roasting chamber to the cooling tray. If the beans are left in the roaster too long after the injection step, then some active ingredients from the additive may volatilize from the beans.
The cooling process usually lasts about two minutes and produces a reduction back in size of the roasted coffee bean, thus allowing further sealing of the additive substance within the core of the coffee bean. From this point on, the coffee beans are impregnated with the extract or additive. The enhanced beans can be packaged, stored, ground, and brewed like regular coffee beans. When the beans are ground, the additive particles are exposed for reconstitution in brewed coffee and ultimate assimilation by the human body.
Figure 1 shows a flow chart listing steps in a method of the invention. Green coffee beans are first roasted, for example beyond the first crack. A vacuum environment is created in the chamber. A concentrated aqueous additive solution is inj ected into the roasting chamber. Finally, the beans are cooled.
Figure 2 shows a graph illustrating change in temperature in the roasting chamber as a function of time. The dashed line shows temperature change in the roasting chamber after green beans are placed in the chamber. Before introducing the beans, the chamber is pre-heated to over 200°C. The solid line represents the temperature of the beans. After about 15 minutes, the beans reach the first crack at a temperature of around 175°C. At this point, the temperature plateaus slightly and then increases again to approximately 185°C. The arrow in Figure 2 indicates the point where the concentrated aqueous additive solution is injected into the roasting chamber. The temperature of the beans then plateaus or decreases slightly. The beans are then removed from the coffee roaster and allowed to cool.
Figure 3 shows coffee roaster 10 including roasting chamber 12. Beans are loaded into chamber 12 through hopper 13. Roasting chamber 12 has an injection port 14. Cooling device or tray 16 receives beans from chamber 12 after finishing the roasting process.
Port 14 may be used typically to check the color of the coffee beans during the roasting process. Different methods and mechanisms of injection may be used to introduce the additive substance through port 14, depending on the roasting capacity of the equipment and the effective weight of the coffee being roasted. For example, a large syringe may be used to inject the aqueous botanical solution through port 14. A
spray system may also be used. The dispensing device should be capable of introducing enough solution to the roaster so that the increase in temperature is temporarily stopped, thus avoiding and/or delaying the second crack.
The best time for injecting the solution is shortly before the second crack.
It is also possible to inject the solution after the first crack. However, generally more solution will be absorbed in the beans if the injection is made closer to the second crack. It may also be possible to inject the solution after the second crack.
However, this is less desirable because the beans tend to have more surface oil making it more difficult for the solution to penetrate the bean. Moreover, the plasticity of the beans is decreased so the beans will not reduce in size as much during the cooling process.
Each variety of bean, blend and/or additive may have a slightly different best time for injecting the solution. Generally, the determination about when to inject the solution may be a function of time, temperature, and/or visual appearance of the beans. It is possible to create a customized routine or timing profile for a particular variety of beans and/or blend. Other variables that may affect timing of the injection are equipment, ambient temperature, and humidity.
Figure 4 shows schematically a system for controlling and partially or totally automating the additive injection procedure. Coffee roasting system 30 includes coffee roaster 32. Roasting chamber 34 is provided with injection port 36.
Compressed air source 38 is connected to port 36 via air line 40. Solenoid valve 42 along air line 40 allows opening or closing of air line 40. Removable liquid vessels 44a and 44b are equipped with shut-off valves 46 and 50, respectively. Liquid vessels 44a and 44b may contain additive solutions or may also contain water for washing out section 51 of line 40. Control panel 60 allows an operator to control the roasting and injection process. For example, keys 62 may allow automated processing by pre-setting parameters such as roaster temperature, injection temperature, and liquid volume. Button 64 may allow the operator to go back and forth between automated and manual control. Buttons 66 may be used for manual control of the process.
Examples Example 1 BilberrX-infused coffee beans I mixed 28 grams of Bilberry extract in 410 milliliters (mls) of water to make the Bilberry injection solution. The Bilberry extract has approximately 25%
(w/w) active ingredients. I roasted 15 pounds (lbs) (weight after roasting) of Sumatran coffee beans. I injected the bilberry solution near the end of the roasting process.
I transferred the beans from the roasting chamber to the cooling tray shortly after adding the Bilberry solution. I then assayed the coffee beans to determine how much Bilberry active ingredient was present in the coffee beans. I determined that there was 0.07%
(w/w) Bilberry active ingredient in the coffee beans.
Example 2 Ginseng used co,~,~'fee beans I mixed 28 grams of Ginseng extract in 410 mls of water to make the Ginseng injection solution. I roasted 15 lbs (weight after roasting) of Sumatran coffee beans. I
injected the Ginseng solution near the end of the roasting process. I
transferred the beans from the roasting chamber to the cooling tray shortly after adding the Ginseng solution. I then assayed the coffee beans to determine how much Ginseng active ingredient was present in the coffee beans. I determined that there was 0.1 %
(w/w) Ginseng active ingredient in the coffee beans.
g Example 3 Ginger-inafused coffee beans I repeated the procedure described in Examples l and 2 except with Ginger instead of Bilberry or Ginseng. The post roasting assay indicated similar results.
Example 4 Echinacea-infused coffee beans I repeated the procedure described in Examples 1 and 2 except with Echinacea instead of Bilberry or Ginseng. The post roasting assay indicated similar results.
Although the invention has been disclosed in its preferred forms, the specific embodiments thereof as disclosed and illustrated herein are not to be considered in a limiting sense, because numerous variations are possible. Applicant regards the subject matter of his invention to include all novel and non-obvious combinations and subcombinations of the various elements, features, functions, and/or properties disclosed herein.
Brief Description of the Fi .gores Figure 1 is a flow-chart illustrating steps in a method of infusing an additive into coffee beans.
Figure 2 is a graph illustrating temperature change in a roasting chamber as a function of time in a method of the invention.
Figure 3 is a perspective view of a coffee roaster.
Figure 4 is a schematic view of a coffee roaster equipped with an automated additive inj ection system.
Description of the Invention Coffee roasting has been universally practiced and refined around the world for hundreds of years. Coffee roasting is a time-temperature dependent process in which physical and chemical changes are induced beginning with green coffee. The process begins with the loading of green coffee beans into a roaster, such as the one shown in Figure 3. The beans are typically dropped into the roasting chamber through a hopper, into a rotating cylinder equipped with internal paddles that keep the coffee tumbling and mixing. The rotating chamber is typically preheated to at least about 180°C before adding green coffee beans to the chamber. The chamber is fueled by a heating source that may be electrical, natural gas, gas oil, or wood fueled.
In the rotating chamber, the heat is forced through a controlling air-flow valve which is capable of creating a vacuum environment. Convective hot air and radiant heat are used to heat the beans. In the first stage of the roasting process, the green beans become yellow. The temperature is increased to the boiling point of water, thus driving off the moisture in the beans. As the moisture trapped in the beans turns to steam, it breaks the cellular structure in the beans abruptly causing the beans to swell and to produce an audible crack, known as the "first crack". The loss of moisture and other volatile compounds reduces the weight of the bean by about 14-25%. The size of the bean increases by about 40-60%. The first crack usually is reached after about 15 minutes of heating the beans to a temperature of about 170°-180°, preferably about 175°C.
The temperature continues to increase to about 180°-215°, preferably about 182°-194°C. The coffee beans lose most of the pre-existing water and the volume of the bean increases (from about 50-100% from the green form). As the temperature of the bean escalates, a complex series of chemical transformations occur. This process is called pyrolysis. Pyrolysis is the transformation by heat of the chemical components in the bean. There are literally hundreds of chemical compounds that make up a composition of green coffee. These compounds include oils, complex polysaccharides, sugars, starches, fats, waxes, and others. Some of these are broken down by the heat and driven off. Many compounds that are extracted during brewing are not present in green coffee, but instead develop as the coffee is roasted. Some starches are converted into sugar which caramelizes, accounting partially for the brown color. As roasting progresses, additional complex proteins and organic acids are broken down and transformed. The bean continues to grow in size, and becomes a darker brown.
To produce a darker roast, the beans are left in the roaster longer. As the temperature continues to build, aromatic oils volatilize and boil toward the surface, eventually causing a "second crack" or popping. At the point of the second crack, the beans are close to combustion. If the beans are examined under a microscope at this point they will appear like a dry sponge ready to absorb water. The roasting process is typically stopped near, during, or after the second crack, depending on the roast master's obj ectives regarding color and flavor of coffee brewed from the roasted beans.
The invention provides a method of introducing or impregnating an enhancer such as a botanical substance, a vitamin, a flavor enhancer, or a therapeutic substance, into the coffee bean during the roasting process. An enhancer may be referred to as an additive substance which means that a material intended for incorporation in the coffee is carried in a solution or suspension formulated to result in a desired concentration of the material in the beans and/or coffee brewed from the beans. An objective of the invention is to introduce the additive substance to the bean at a time when it is most receptive, particularly, when it is very dry, large, and porous. For this purpose, an injection port is provided in the roasting chamber so that a substance, typically in a concentrated aqueous solution, can be introduced at the optimal time based on timing and temperature data.
After the first crack, the beans are continuously heated until shortly before the second crack. For example, the beans may be approximately 175°C at the first crack, after which the beans are heated for about three more minutes to a temperature of about 184°C. At this point, a water-based concentrate containing the additive substances) of choice, is added to the roasting beans through an injection port in the roaster, for example, by spraying the concentrate directly at the beans as they are stirred and mixed by the rotating paddles. The amount of additive solution injected is between 1-15% by weight of the gross weight of the beans being roasted. The amount of additive may be from 5-10% or approximately 6% of the weight of the roasted beans.
Immediately prior to adding the additive solution, a partial vacuum environment may be created in the roasting chamber by adjusting the air flow valve(s). This may help draw and distribute the additive into the beans. For example, a vacuum environment may be created inside the roasting chamber by at least partially or totally closing the air intake channel or valve, and/or by at least partially or totally opening the air output channel or valve.
It is preferable to inject the solution before the second crack at which point the beans have lost the maximum amount of water and have reached such a high temperature that sugars and amino acids start crystallizing, and the oils of the beans move to the surface which may interfere with the correct absorption of water into the bean. The dryness of the beans makes them particularly receptive and absorbent to the water-based additive solution. Furthermore, before the second crack, the beans retain a certain amount of flexibility which help to attract the additive solution into the micro pores of the beans. However, the invention may be carried out by adding the concentrate after the second crack or anytime prior to cooling the beans.
Introduction of the water-based solution into the roasting chamber temporarily slows down or stops the temperature increase in the chamber. The injection may decrease the temperature of the roasting chamber briefly. Immediately, or shortly after completing the injection, the beans are transferred from the roasting chamber to the cooling tray. If the beans are left in the roaster too long after the injection step, then some active ingredients from the additive may volatilize from the beans.
The cooling process usually lasts about two minutes and produces a reduction back in size of the roasted coffee bean, thus allowing further sealing of the additive substance within the core of the coffee bean. From this point on, the coffee beans are impregnated with the extract or additive. The enhanced beans can be packaged, stored, ground, and brewed like regular coffee beans. When the beans are ground, the additive particles are exposed for reconstitution in brewed coffee and ultimate assimilation by the human body.
Figure 1 shows a flow chart listing steps in a method of the invention. Green coffee beans are first roasted, for example beyond the first crack. A vacuum environment is created in the chamber. A concentrated aqueous additive solution is inj ected into the roasting chamber. Finally, the beans are cooled.
Figure 2 shows a graph illustrating change in temperature in the roasting chamber as a function of time. The dashed line shows temperature change in the roasting chamber after green beans are placed in the chamber. Before introducing the beans, the chamber is pre-heated to over 200°C. The solid line represents the temperature of the beans. After about 15 minutes, the beans reach the first crack at a temperature of around 175°C. At this point, the temperature plateaus slightly and then increases again to approximately 185°C. The arrow in Figure 2 indicates the point where the concentrated aqueous additive solution is injected into the roasting chamber. The temperature of the beans then plateaus or decreases slightly. The beans are then removed from the coffee roaster and allowed to cool.
Figure 3 shows coffee roaster 10 including roasting chamber 12. Beans are loaded into chamber 12 through hopper 13. Roasting chamber 12 has an injection port 14. Cooling device or tray 16 receives beans from chamber 12 after finishing the roasting process.
Port 14 may be used typically to check the color of the coffee beans during the roasting process. Different methods and mechanisms of injection may be used to introduce the additive substance through port 14, depending on the roasting capacity of the equipment and the effective weight of the coffee being roasted. For example, a large syringe may be used to inject the aqueous botanical solution through port 14. A
spray system may also be used. The dispensing device should be capable of introducing enough solution to the roaster so that the increase in temperature is temporarily stopped, thus avoiding and/or delaying the second crack.
The best time for injecting the solution is shortly before the second crack.
It is also possible to inject the solution after the first crack. However, generally more solution will be absorbed in the beans if the injection is made closer to the second crack. It may also be possible to inject the solution after the second crack.
However, this is less desirable because the beans tend to have more surface oil making it more difficult for the solution to penetrate the bean. Moreover, the plasticity of the beans is decreased so the beans will not reduce in size as much during the cooling process.
Each variety of bean, blend and/or additive may have a slightly different best time for injecting the solution. Generally, the determination about when to inject the solution may be a function of time, temperature, and/or visual appearance of the beans. It is possible to create a customized routine or timing profile for a particular variety of beans and/or blend. Other variables that may affect timing of the injection are equipment, ambient temperature, and humidity.
Figure 4 shows schematically a system for controlling and partially or totally automating the additive injection procedure. Coffee roasting system 30 includes coffee roaster 32. Roasting chamber 34 is provided with injection port 36.
Compressed air source 38 is connected to port 36 via air line 40. Solenoid valve 42 along air line 40 allows opening or closing of air line 40. Removable liquid vessels 44a and 44b are equipped with shut-off valves 46 and 50, respectively. Liquid vessels 44a and 44b may contain additive solutions or may also contain water for washing out section 51 of line 40. Control panel 60 allows an operator to control the roasting and injection process. For example, keys 62 may allow automated processing by pre-setting parameters such as roaster temperature, injection temperature, and liquid volume. Button 64 may allow the operator to go back and forth between automated and manual control. Buttons 66 may be used for manual control of the process.
Examples Example 1 BilberrX-infused coffee beans I mixed 28 grams of Bilberry extract in 410 milliliters (mls) of water to make the Bilberry injection solution. The Bilberry extract has approximately 25%
(w/w) active ingredients. I roasted 15 pounds (lbs) (weight after roasting) of Sumatran coffee beans. I injected the bilberry solution near the end of the roasting process.
I transferred the beans from the roasting chamber to the cooling tray shortly after adding the Bilberry solution. I then assayed the coffee beans to determine how much Bilberry active ingredient was present in the coffee beans. I determined that there was 0.07%
(w/w) Bilberry active ingredient in the coffee beans.
Example 2 Ginseng used co,~,~'fee beans I mixed 28 grams of Ginseng extract in 410 mls of water to make the Ginseng injection solution. I roasted 15 lbs (weight after roasting) of Sumatran coffee beans. I
injected the Ginseng solution near the end of the roasting process. I
transferred the beans from the roasting chamber to the cooling tray shortly after adding the Ginseng solution. I then assayed the coffee beans to determine how much Ginseng active ingredient was present in the coffee beans. I determined that there was 0.1 %
(w/w) Ginseng active ingredient in the coffee beans.
g Example 3 Ginger-inafused coffee beans I repeated the procedure described in Examples l and 2 except with Ginger instead of Bilberry or Ginseng. The post roasting assay indicated similar results.
Example 4 Echinacea-infused coffee beans I repeated the procedure described in Examples 1 and 2 except with Echinacea instead of Bilberry or Ginseng. The post roasting assay indicated similar results.
Although the invention has been disclosed in its preferred forms, the specific embodiments thereof as disclosed and illustrated herein are not to be considered in a limiting sense, because numerous variations are possible. Applicant regards the subject matter of his invention to include all novel and non-obvious combinations and subcombinations of the various elements, features, functions, and/or properties disclosed herein.
Claims (40)
1. A method of roasting coffee comprising placing coffee beans in a roasting chamber, heating the beans until the beans are at least about 150°C, introducing an additive substance to the beans after the heating step, and cooling the beans after the introducing step.
2. The method of claim 1, wherein the beans are heated to at least 175°C
before the introducing step.
before the introducing step.
3. The method of claim 1, wherein the introducing step is carried out before removing the beans from the chamber.
4. The method of claim 1, wherein the introducing step includes the step of directing the additive substance toward the beans inside the chamber.
5. The method of claim 1, wherein the directing step is carried out for at least about 15 seconds.
6. The method of claim 1, wherein the roasting chamber is equipped with one or more rotating paddle members for mixing the beans while roasting, further comprising the step of directing the additive substance at the beans continuously over a period long enough for the one or more paddle members to cycle around the chamber at least about 5 times.
7. The method of claim 1, wherein the amount of additive substance introduced to the beans is in the range of approximately 1-15% (w/w) of the weight of the beans being roasted.
8. The method of claim 1 further comprising the steps of tumbling the beans in a roasting chamber while spraying the additive substance on the beans.
9. The method of claim 1 further comprising mixing the beans during the introducing step so that the additive substance is uniformly applied to the beans.
10. The method of claim 1, wherein the additive substance includes an ingredient selected from the group consisting of botanicals, vitamins, flavor enhancers, therapeutic substances, and mixtures thereof.
11. The method of claim 1, wherein the additive substance includes an ingredient selected from the group consisting of echinacea, bilberry, ginseng, and ginger.
12. The method of claim 1 further comprising decreasing the air pressure in the roasting chamber shortly before the introducing step.
13. The method of claim 1, wherein the introducing step is carried out after the first crack.
14. The method of claim 1, wherein the introducing step is carried out within about three minutes after the first crack.
15. The method of claim 1, wherein the introducing step is carried out after about two minutes from the first crack and before the second crack in the roasting process.
16. The method of claim 1, wherein the introducing step is carried out shortly before the second crack.
17. The method of claim 1, wherein the introducing step is carried out after the second crack.
18. The method of claim 1, wherein the introducing step is carried out after the beans have expanded in volume by at least about 15%.
19. The method of claim 1, wherein the introducing step is carried out after the beans have decreased in weight by at least about 5%.
20. The method of claim 1, wherein the introducing step is carried out after the beans are substantially dehydrated from the roasting process.
21. A method of roasting coffee comprising placing coffee beans in a roasting chamber, heating the beans at least until the beans become brown in color, introducing an additive substance to the beans after the heating step, and cooling the beans after the introducing step.
22. The method of claim 21, wherein the introducing step is carried out after the first crack in the roasting process.
23. The method of claim 21, wherein the introducing step is carried out after the beans have expanded in volume by at least about 15%.
24. The method of claim 21, wherein the introducing step is carried out after the beans have decreased in weight by at least about 5%.
25. The method of claim 21, wherein the additive substance includes an ingredient selected from the group consisting of botanicals, vitamins, flavor enhancers, therapeutic substances, and mixtures thereof.
26. The method of claim 1 further comprising the steps of tumbling the beans in a roasting chamber while spraying the additive substance on the beans.
27. A method of roasting coffee comprising placing coffee beans in a roasting chamber, heating the beans at least until the beans have expanded in volume by at least about 15%, introducing an additive substance to the beans after the heating step, and cooling the beans.
28. The method of claim 27, wherein the beans are heated until the beans have expanded in volume by at least about 25%.
29. A method of roasting coffee comprising placing coffee beans in a roasting chamber, roasting the beans, and introducing an additive substance to the beans during or after the roasting step, prior to cooling the beans.
30. A method of roasting coffee comprising placing coffee beans in a roasting chamber, heating the beans through a first cracking stage, introducing an additive substance to the beans after the first cracking stage, and cooling the beans.
31. The method of claim 30 further comprising creating a partial vacuum environment in the roasting chamber immediately before the introducing step.
32. A method of preparing coffee beans for brewing comprising roasting coffee beans in a roasting chamber, introducing an additive to the coffee beans when the coffee beans are substantially dry, enlarged, and porous, and cooling the beans.
33. The method of claim 32, wherein the introducing step is carried out after the beans have decreased in weight by at least about 5%, and increased in volume by at least 15%.
34. The method of claim 32, wherein the introducing step is performed after a first cracking stage.
35. The method of claim 30, wherein the additive substance is water-based.
36. A coffee roasting system comprising a roaster having a rotary roasting chamber, a heater that heats the roasting chamber, and an injection port on the roasting chamber for introducing an additive into the chamber during a coffee roasting procedure.
37. The system of claim 36 further comprising an additive reservoir and a conduit connecting the additive reservoir to the injection port.
38. The system of claim 37 further comprising a valve connected to the conduit for metering flow of the additive from the reservoir to the injection port.
39. The method of claim 38 further comprising a sensor configured to detect temperature inside the roaster, and a controller connected to the valve and the sensor, the controller being configured to operate the valve based at least partially on temperature data received from the sensor.
40. A composition of matter comprising roasted coffee beans impregnated with an additive selected from the group consisting of botanicals, vitamins, flavor enhancers, therapeutic substances, and mixtures thereof.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US33720201P | 2001-12-06 | 2001-12-06 | |
| US60/337,202 | 2001-12-06 | ||
| US38091302P | 2002-05-15 | 2002-05-15 | |
| US60/380,913 | 2002-05-15 | ||
| PCT/US2002/039287 WO2003049549A1 (en) | 2001-12-06 | 2002-12-06 | Coffee impregnation system and method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2508934A1 true CA2508934A1 (en) | 2003-06-19 |
Family
ID=26990593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002508934A Abandoned CA2508934A1 (en) | 2001-12-06 | 2002-12-06 | Coffee impregnation system and method |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU2002363979A1 (en) |
| CA (1) | CA2508934A1 (en) |
| WO (1) | WO2003049549A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5961915B2 (en) * | 2011-03-11 | 2016-08-03 | 高砂香料工業株式会社 | Coffee extract |
| ITUA20162118A1 (en) * | 2016-03-30 | 2017-09-30 | Ghigi Ind Tecnologiche Srls | Food cooling system and aromatization |
| BR102017011135A2 (en) * | 2017-05-26 | 2018-12-18 | Jaf Inox Indústria De Máquinas De Chocolates S.A. | almond processing equipment |
| DE102021123825A1 (en) | 2021-09-15 | 2023-03-16 | Beans & Soul UG (haftungsbeschränkt) | Process for roasting coffee beans |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3829588A (en) * | 1972-10-19 | 1974-08-13 | Gen Foods Corp | Dipeptide low-grade coffees |
| US5478592A (en) * | 1994-05-31 | 1995-12-26 | Kingsley; I. Steven | Process for preparing flavored aged coffee |
-
2002
- 2002-12-06 WO PCT/US2002/039287 patent/WO2003049549A1/en not_active Application Discontinuation
- 2002-12-06 CA CA002508934A patent/CA2508934A1/en not_active Abandoned
- 2002-12-06 AU AU2002363979A patent/AU2002363979A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| WO2003049549A1 (en) | 2003-06-19 |
| AU2002363979A1 (en) | 2003-06-23 |
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| Date | Code | Title | Description |
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| FZDE | Discontinued |