IE84506B1 - A coffee manufacturing process - Google Patents
A coffee manufacturing processInfo
- Publication number
- IE84506B1 IE84506B1 IE2000/0694A IE20000694A IE84506B1 IE 84506 B1 IE84506 B1 IE 84506B1 IE 2000/0694 A IE2000/0694 A IE 2000/0694A IE 20000694 A IE20000694 A IE 20000694A IE 84506 B1 IE84506 B1 IE 84506B1
- Authority
- IE
- Ireland
- Prior art keywords
- beans
- coffee beans
- drum
- roasted coffee
- roasting
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 107
- 240000005158 Phaseolus vulgaris Species 0.000 claims abstract description 51
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 48
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 19
- 239000003570 air Substances 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 5
- 239000012080 ambient air Substances 0.000 claims description 4
- 235000021331 green beans Nutrition 0.000 claims description 3
- 230000003247 decreasing Effects 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000007789 gas Substances 0.000 description 3
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 241000769888 Canephora <angiosperm> Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229920002456 HOTAIR Polymers 0.000 description 1
- 210000000614 Ribs Anatomy 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 230000002045 lasting Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000002093 peripheral Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- 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
Abstract
ABSTRACT "A coffee manufacturing proce§_s_'_[ Fi.1 Selected amounts of green coffee beans of a single variety are weighed (15) and delivered to a pre-heated roaster (16). Within the master (16), the green coffee beans are slowly roasted in a controlled manner over a period of about twenty-three minutes to produce a batch of roasted coffee beans. Said batch of roasted coffee beans is discharged to a cooler where they are gradually cooled over a period of at least four minutes. After cooling, the roasted coffee beans are immecfiately packaged. Prior to packaging, the roasted coffee beans may be blended with other vaiielies of bean. Also, the beans may be ground if desired. l)\'.‘.c-u I‘! ‘.'JI.'J.’!‘|.-.u IE000694 12\/‘ “ ~~~ lE000694 ’vI;,\ .. f ‘_“--. IEOOO694 0 . ‘ [ ‘=3 "" kujfiz, % 33* Km . IE000694 l\u., » , V . s .5. _O.\ . ‘s \ \ ‘.5’ OW \\ \\ \ \ all 4 1..InC \ 1“ IE000694
Description
A Coffee Manufacturing Process
Introduction
This invention relates to an improved manufacturing process for producing a roasted
coffee product.
Discussion of Prior Art
Most commercial roast coffee production involves the blending of roasted coffee beans
of selected varieties of two commercially cultivated species — namely coffee Arabica and
coffee Canephora which is commonly known as Robusta. The highest quality coffee
beans are those of the coffee Arabica species and when roasted, these beans typically
provide a coffee with smooth flavours which is well balanced and with a perfumed
aroma. Robusta beans are of lower quality and tend to provide roast coffee with a
grassy, astringent taste, with little aroma, a hard after taste and more than twice the
caffeine compared to Arabica. Robusta is, however, much cheaper than Arabica to
produce and most coffee manufacturers blend Robusta and Arabica beans to produce
their coffee.
While it is known in coffee manufacture to roast different varieties of coffee beans
separately prior to blending the roasted beans, as described in US 3700462 and US
3725076 for example, commercial production more usually involves the blending of
selected quantities of two or more varieties of green coffee beans to form a batch of
mixed green coffee beans which is subsequently roasted, typically under intense heat for
about four to twelve minutes. An example of such a commercial coffee production
process is described in GB 2 282 046. It will be appreciated that different varieties of
In fact
even different crops of the same coffee bean variety will have different densities and
coffee beans will have different optimal roasting temperatures and conditions.
moisture content which require different roasting temperatures to bring out the best
flavour from the bean variety. Therefore, because a mixture of a number of different
green coffee beans is being roasted, at least some of the beans are roasted under less
than ideal conditions with a consequent loss in quality. Such a bulk roasting technique
in which all of the blended green coffee beans are roasted together is convenient from a
" 84506
manufacturing point of view having a relatively short roasting time. However, the unique
flavour characteristics of each bean variety in the blend cannot survive such a roasting
process. This tends to result in a coffee either with a uniform flavour or with one
characteristic dominating the blend of flavours. Such a compromise on flavour and
quality has heretofore generally been deemed acceptable in view of the processing
advantages of this roasting technique for commercial roast coffee production.
Whichever method of blending and roasting is used, the roasting usually involves
roasting the green coffee beans at relatively high temperature for a short time period of
about four to twelve minutes. While this rapid roasting is attractive from a production
point of view, the higher the roasting temperature, the more rapid the loss of volatile oils
from the coffee beans which provide the desirable coffee flavours.
Further. after roasting, from a production point of view, it is desirable to provide forced
cooling of the roasted coffee beans prior to halt the roasting process. In many cases,
this is done by means of a cooling water spray discharged over the hot roasted coffee
beans with or without additional air cooling. This provides a relatively rapid cooling of the
Obviously,
minimising cooling time is desirable from a production point of view, however, the rapid
roasted coffee beans, typically in the order of two to three minutes.
forced cooling leads to a loss in quality. This water quenching of the hot roasted coffee
beans results in a dramatic temperature change, opening the pores of the beans and
accelerating loss of flavour. The addition of the water which is absorbed by the beans,
which can increase the weight by up to 9% further dilutes the flavour. It also means the
whole or ground beans cannot be subsequently packed until they have hardened which
may mean that the roasted beans have to be stored for 24 hours prior to packaging.
However, coffee will be at its freshest if packaged within 12 to 24 hours of roasting. So
this packaging delay leads to a loss in quality.
The above-mentioned limitations have been generally considered acceptable in the
interest of convenience and costs in respect of commercial coffee production processes.
It is an object of the present invention to provide an improved production process for the
commercial production of high quality coffee products.
Summary of the Invention
According to the invention, there is provided a manufacturing process for a roasted
coffee product which includes the steps:
weighing a pre-selected amount of green beans of a single coffee bean variety;
pre-heating a coffee bean roaster to a desired temperature;
delivering the green coffee beans to the preheated roaster;
slowly roasting the green coffee beans in a controlled manner within the roaster for
a period of between twenty minutes and twenty-four minutes at a pre- selected
roasting temperature associated with said green coffee variety to produce a batch
of roasted coffee beans, the beans being roasted in a number of stages at
decreasing temperatures in each successive stage;
discharging the hot roasted coffee beans to a cooler;
gradually cooling the hot roasted coffee beans in the cooler;
preparing in like manner a selected amount or amounts of roasted coffee beans of
at least one other coffee bean variety, individually roasting a batch of each of said
other coffee bean varieties;
mixing desired quantities of two or more of said individually roasted coffee bean
varieties to form a batch of blended roasted coffee beans;
optionally grinding said batch of blended roasted coffee beans to form ground roast
coffee; and
packaging said batch of blended roasted coffee beans, or ground roast coffee.
Advantageously according to the invention each different variety of coffee bean used in a
blend is individually roasted and can thus be roasted at an optimum temperature to bring
out the fullest flavour in the coffee beans. Only high quality Coffee Arabica beans are
used in the process.
The slow roasting is carried out over a period of about twenty to twenty-four minutes,
and most preferably about twenty-three minutes. The temperature at which the green
beans are roasted will depend on the particular bean being roasted, the optimum
roasting temperature for that coffee bean being selected. This slow roasting differs
from the more usual commercial roasting which typically takes in the order of eight
minutes, and the slow roasting of the invention has been found to enhance the flavour
and organoleptic properties generally of the roasted coffee beans.
Preferably the process includes roasting the beans in a first stage for a period of about
thirteen minutes at a temperature of between 200°C and 240°C, roasting the beans in a
second stage for a period of about seven minutes at a temperature of about 150°C,
roasting the beans in a third stage for a period of about two minutes at a temperature of
about 100°C. and roasting the beans in a fourth stage for a period of about one minute
in their own heat without the addition of any further heat.
In another embodiment the process includes the step of gradually cooling the hot
roasted coffee beans in the cooler over a period of at least four minutes, and preferably
over a period of between four and a half and six minutes. Conveniently, the cooling can
be carried out by directing an ambient air stream over the roasted coffee beans.
in a particularly preferred embodiment, the cooling of the roasted coffee beans is carried
out by discharging the roasted coffee beans from the roaster onto a cooling tray having a
perforated base and drawing cooling air down through the base over the roasted coffee
beans whilst moving the roasted coffee beans about the base by means of a paddle
which travels over the base above the base. The paddle turns or rolls the roasted coffee
beans over on the tray to ensure an even and thorough cooling of the roasted coffee
beans. Preferably, a number of paddles are radially mounted above the base on an
associated centrally mounted rotatable drive shaft which is drivably connected to a prime
mover such as an electric motor.
Downstream of the cooler, the roasted coffee beans are preferably delivered through a
de-stoner for removing stones and other foreign matter which might be entrained in the
batch of roasted coffee beans.
In another embodiment, the process includes:-
delivering selected amounts of two or more roasted coffee bean varieties to a
rotatable blending drum,
slowly rotating the blending drum for mixing the beans together,
the blending drum having internal paddles which project inwardly from an inside
face of a side wall of the drum at a shallow angle,
each paddle having an outer free end which is spaced-apart from the inside face
of the drum side wall,
each paddle extending away from the drum wall in a direction opposite to the
direction of rotation of the drum,
the drum being slowly rotated for delivering the beans outwardly along each
paddle in turn away from the drum wall as the drum rotates and gently cascading
the beans back onto the drum wall from a free end of the paddle.
In another embodiment, the process includes blending the roasted coffee beans within
the rotating drum for a period of between seven and nine minutes.
If desired, the roasted coffee beans can be ground before packaging.
In a preferred embodiment the process includes the step of packing the blended roasted
coffee beans, or ground coffee in a sealed pack having a one-way vent valve
for exhausting gas released naturally from the coffee from an interior of the pack.
Apparatus for the manufacture of roasted coffee products according to the process of
the invention will be hereinafter described.
Preferably, such apparatus includes a coffee bean blender comprising:-
a rotatable drum having associated drive means for slow rotation of the drum,
the drum having a cylindrical side wall with internal paddles mounted on an inside
face of the side wall,
each paddle projecting inwardly from the inside face at a shallow angle having a
free end which is spaced-apart from the inside face of the drum side wall,
said paddle being swept away from the inside face of the drum in a direction
opposite to the normal direction of rotation of the drum.
In a preferred embodiment, two paddles are provided on opposite sides of the drum
side wall. Preferably, each paddle is bent into a wave configuration.
In another embodiment, the drum has a central drive shaft mounted at one end of the
drum, the drive shaft being supported on a journal bearing, the drive shaft connected
through a drive reduction gear box with a drive motor, an opposite end of the drum
having a central charging opening with a cylindrical collar mounted about the opening
and projecting outwardly therefrom, said collar being supported upon a pair of spaced-
apart roller bearings.
In another embodiment, the drum has associated charging means comprising a
charging duct communicating between a supply hopper and the drum, said duct having
an inlet end connected to a supply hopper and an outlet end which projects into the
collar on the drum. Conveniently, a feed flap is mounted on the duct adjacent the collar
at a discharge chute at a bottom of the duct, the feed flap being movable between a
drum charging position closing the discharge chute and a drum discharging position
opening the discharge chute for discharge of blended coffee beans from the
drum through the discharge chute.
Brief Description of the Drawings
The invention will be more clearly understood by the following description of some
embodiments thereof, given by way of example only, with reference to the
accompanying drawing, in which:
Fig. 1 is a schematic illustration of a coffee manufacturing process according to
the invention;
Fig. 2 is a perspective view of apparatus for manufacturing coffee products
according to the invention;
Fig. 3 is an enlarged detail perspective view of roasting and cooling portions of the
apparatus;
Fig. 4 is an enlarged perspective view of a packaging portion of the apparatus;
Fig. 5 is a schematic illustration of a blender used in the process; and
Fig. 6 is a schematic sectional view of the blender.
Detailed Description of Preferred Embodiments
Referring to the drawings, green coffee beans of a selected single variety are delivered
into an inlet hopper 10 which has a screen 11 to trap any large pieces of foreign
matter, the green coffee beans passing through the screen 11 for collection at a
bottom of the hopper 10. A discharge pipe 12 has an inlet 13 at a bottom of the
hopper 10 and an outlet 14 which discharges into a weigher 15. A vacuum transfer
system is provided for feeding the green coffee beans from the hopper 10 through the
pipe 12 to the weigher 15. The vacuum transfer system has a suction pump 40 on the
weigher 15 which discharges via duct 41 to a cyclone 42 which separates particulate
matter from the air prior to venting clean air through a vent pipe 43.
A batch of green coffee beans of a desired quantity is collected in the weigher 15 and
subsequently discharged into a preheated roaster 16 which is at a charging
temperature of about 205°C. Within the roaster 16, the green coffee beans are
subjected to an optimum roasting temperature associated with said green coffee bean
variety for a preset period of time, at least twenty minutes and preferably about twenty-
three minutes, to provide a slow roasting of the green coffee beans at a comparatively
low heat.
When the green coffee beans are initially delivered into the preheated roaster 16, the
temperature within the roaster will drop to about 150°C. The temperature within the
roaster is then brought back up to an initial roasting temperature in a first roasting
stage which lasts for about thirteen minutes, the roasting temperature being kept
between about 200°C and 240°C, depending upon the type of roast required and the
bean variety being roasted. Generally speaking, for a light roast, the roasting
temperature is about 206°C, for a medium roast, the roasting temperature is about
214°C and for a heavy roast, the roasting temperature is about 225°C. In a second
roasting stage which lasts approximately seven minutes, the roasting temperature is
dropped to about 150°C. Then in a third roasting stage, which lasts approximately two
minutes, the roasting temperature is dropped to about 100°C. Finally, in a fourth
roasting stage. lasting about one minute, the heat is turned off and the beans are
allowed to continue roasting in their own heat.
Within the roaster 16, during the roasting process, the green coffee beans will swell
and the water inside the green coffee beans begins to steam. The beans audibly
After most of the water has left the
beans, the bean cells are turned into starches and finally sugars. These sugars then
crack as woody structures are broken down.
caramelise, adding to the brown colour of the bean and aromatic oils present in the
beans volatise to the surface. The expansion of the oils causes a second crack and
the roasting process proceeds much more quickly at this stage. Many of the aromatics
present will either vaporise entirely or develop other chemical parts, one giving an oily
appearance to the beans.
After roasting, hot roasted coffee beans are discharged from the roaster 16 to a cooler
. The cooler 18 has a perforated tray 19 mounted within a casing 20 having a base
21 and an upstanding peripheral side wall 22. The tray 19 is mounted spaced below an
upper rim of the side wall 22 to retain the roasted coffee beans on the tray 19.
Rotatable paddles 25 are radially mounted on a central drive shaft 26 which projects up
through the tray 19, and may be driven by any suitable drive means such as an electric
motor (not shown), to sweep the paddles 25 over the surface of the tray 19 to turn the
hot roasted coffee beans for cooling on the tray 19. An extraction fan 28 sucks ambient
air down through the perforated tray 19 for cooling the hot roasted coffee beans. The
cooling of the hot roasted coffee beans takes about four and a half to six minutes,
slowly cooling the hot roasted coffee beans in a controlled manner. Hot air extracted by
the fan 28 is delivered through a duct 45 to a cyclone separator 46 with clean air from
the cyclone 46 being discharged through a vent 47.
The cooled roasted coffee beans are conveyed from the tray 19 through a vacuum
transfer duct 30 to a de-stoner 32 within which any entrained stones or other foreign
matter is removed from the roasted coffee beans.
in like manner a selected amount of roasted coffee beans of at least one other coffee
bean variety is prepared by individually roasting a batch of each of said other coffee
bean varieties.
Downstream of the de-stoner 32 the roasted coffee beans will be delivered to a blender
37 within which two or more individually roasted coffee bean varieties are blended prior
to packaging 35. The blend created in the mixer 37 may be delivered through the
grinder 36 prior to packaging 35 in an alternative arrangement.
Referring to Figs. 5 and 6, the blender 37 is shown in more detail. The blender 37 has a
cylindrical drum 50 having a side wall 51 with an inner end wall 52 and an outer end
wall 53. A central drive shaft 54 projects outwardly of the end wall 52 and is supported
on a journal bearing 55. This drive shaft 54 is connected through a drive reduction gear
box 56 with a drive motor 57 which is operable to slowly rotate the drum 50. At an
opposite end of the drum 50, a central charging opening 60 is provided in the outer end
wall 53. A cylindrical collar 61 is mounted about the opening 60 and projects outwardly
therefrom. The collar 61 is supported upon a pair of spaced-apart roller bearings 62.
Within the drum 50, two paddles 65 are provided on opposite sides of the drum side wall
51. Each paddle 65 projects inwardly from an inside face of the side wall 51 at a shallow
angle having a free end 66 which is spaced-apart from the inside face of the drum side
wall 51. It will be noted that each paddle 65 is swept away from the inside face of the
drum 50 in a direction opposite to the normal direction of rotation X of the drum 50. it will
be noted also that each paddle is bent into a wave configuration.
A charging hopper 70 is mounted above the drum 50 and receives roasted coffee
beans through a vacuum delivery line 71 which lifts roasted coffee beans from a
collecting tray 72 beneath a discharge outlet 73 of the de-stoner 32. A slide valve 75 is
mounted at an outlet of the hopper 70. Extending downwardly from the hopper 70 is a
charging duct 77 communicating between the supply hopper 70 and the drum 50. An
outlet end 78 of the duct 77 projects inwardly through the collar 61 on the drum 50 for
A feed control flap 80 is
mounted on the duct 77 adjacent the collar 61 at a discharge chute 82 which is
delivery of beans from the hopper 70 into the drum 50.
provided at a bottom of the duct 77. This feed flap 80 is pivoted at 84 being movable
between a drum charging position, as shown, closing the discharge chute 82 and a
drum 50 discharging position, as shown in broken outline, opening the discharge chute
82 for discharge of blended beans from the drum 50 through the discharge chute 82.
In use, selected quantities of different varieties of roasted beans are delivered into the
drum 50 which is then slowly rotated by the motor 57 for a period of between seven
and nine minutes to blend the coffee beans within the drum 50. It will be noted that as
the drum rotates, the beans will move downwardly along each paddle 65 in turn
moving away from the drum side wall 51 and upon reaching the end of the paddle 65,
the beans gently cascade back onto the drum side wall 51 from the free end 66 of the
paddle 65. Thus conveniently. the beans are gently turned and mixed within the drum
50 without damaging the beans. A very good mixing of the beans is achieved which is
particularly advantageous. After mixing, the flap 80 is moved to the discharge position
and the beans are discharged through the chute 82 into a container for delivery to the
packing station 35.
Examples of different blends of coffee beans are given on the blend table below.
BLEND TABLE
Blend No. Costa Rican Columbian Ethiopian Brazilian Sumatra
Tarazu Supremo Sidamo Santos Lingtong
1 20% 40% 40%
2 50% 50%
3 20% 40% 40%
4 50% 50%
70% 30%
6 30% 70%
7 25% 1 0% 40% 25%
8 10% 30% 25% 25% 10%
It will be noted that instead of providing the mixer 37, mixing of two or more varieties of
roasted coffee beans could be carried out in the cooler 18, using the paddles 25 to mix
the different roasted coffee beans together on the tray 19, however, this is not as
effective as the blender 37.
At the packaging station 35, whole roasted coffee beans, or ground coffee as the case
may be, are delivered into a packaging machine which forms and fills a predetermined
sachet size with a measured quantity of the coffee product. The sachet incorporates a
one-way gas vent valve in a sidewall of the sachet. This allows gases released
naturally from the coffee to vent from the sachet whilst preventing air from entering the
sachet. Thus, coffee can be packaged shortly after roasting for optimum freshness.
The invention is not limited to the embodiments hereinbefore described which may be
varied in both construction and detail within the scope of the appended claims.
Claims (4)
1. A manufacturing process for a roasted coffee product which includes the steps: weighing a pre-selected amount of green beans of a single coffee bean variety; pre-heating a coffee bean roaster to a desired temperature; delivering the green coffee beans to the pre-heated roaster; slowly roasting the green coffee beans in a controlled manner within the roaster for a period of between twenty minutes and twenty—four minutes at a pre-selected roasting temperature associated with said green coffee variety to produce a batch of roasted coffee beans, the beans being roasted in a number of stages at decreasing temperatures in each successive stage; discharging the hot roasted coffee beans to a cooler; gradually cooling the hot roasted coffee beans in the cooler; preparing in like manner a selected amount or amounts of roasted coffee beans of at least one other coffee bean variety, individually roasting a batch of each of said other coffee bean varieties; mixing desired quantities of two or more of said individually roasted coffee bean varieties to form a batch of blended roasted coffee beans; optionally grinding said batch of blended roasted coffee beans to form ground roast coffee; and packaging said batch of blended roasted coffee beans, or ground roast coffee.
2. A process as claimed in claim 1 wherein the process includes the step of slowly roasting each batch of green coffee beans in the roaster over a period of about twenty-three minutes.
3. A process as claimed in claim 1 or 2, including:- roasting the beans in a first stage for a period of about thirteen minutes at a temperature of between 200°C and 240°C, roasting the beans in a second stage for a period of about seven minutes at a temperature of about 150°C, roasting the beans in a third stage for a period of about two minutes at a temperature of about 100°C, and roasting the beans in a fourth stage for a period of about one minute in their own heat without the addition of any further heat.
4. A process as claimed in any preceding claim. including the steps:- delivering selected amounts of two or more roasted coffee beans to a rotatable blending drum, slowly rotating the blending drum for mixing the beans together, the blending drum having internal paddles which project inwardly from an inside face of a side wall of the drum at a shallow angle, each paddle having an outer free end which is spaced-apart from the inside face of the drum side wall, each paddle extending away from the drum wall in a direction opposite to the direction of rotation of the drum, the drum being rotated for delivering the beans outwardly along each paddle in turn away from the drum wall as the drum rotates and gently cascading the beans back onto the drum wall from a free end of the paddle. A process as claimed in claim 4 which includes blending the beans within the rotating drum for a period of between seven and nine minutes. A process as claimed in any preceding claim including the step of gradually cooling the hot roasted coffee beans in the cooler over a period of at least four minutes by directing an ambient air stream over the roasted coffee beans. A process as claimed in claim 6 wherein the cooler has a perforated tray for reception of the hot roasted coffee beans, and a cooling air stream of ambient air is drawn down through the tray over the roasted coffee beans, whilst turning the coffee beans over on the tray by means of a paddle which travels over the tray. A process as claimed in any preceding claim including the step of immediately packing the blended roasted coffee beans or ground coffee in a sealed pack having a one-way vent valve for exhausting gas from an interior of the pack. A process for manufacturing a roasted coffee product substantially as hereinbefore described with reference to the accompanying drawings. A roasted coffee product whenever produced by the process as claimed in any preceding claim.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IE2000/0694A IE84506B1 (en) | 2000-09-04 | A coffee manufacturing process |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IEIRELAND02/09/1999S1999/0741 | |||
IE19990741A IES990741A2 (en) | 1999-09-02 | 1999-09-02 | A manufacturing process for coffee products |
IE2000/0694A IE84506B1 (en) | 2000-09-04 | A coffee manufacturing process |
Publications (2)
Publication Number | Publication Date |
---|---|
IE20000694A1 IE20000694A1 (en) | 2001-04-04 |
IE84506B1 true IE84506B1 (en) | 2007-02-21 |
Family
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