KR20140107850A - Method for Controlling Coffee beans Roaster based in Temperature Profile - Google Patents

Abstract

The coffee roaster control method according to the temperature profile sets the target temperature profile, measures the temperature of the coffee beans inside the roasting chamber, controls the operation of the roasting heater and the cooling fan so that the measured temperature value follows the set target temperature profile do. therefore

Description

Technical Field [0001] The present invention relates to a coffee roaster,

The present invention relates to a coffee roaster control method, and more particularly, to a coffee roaster control method according to a temperature profile capable of facilitating operation of a coffee roaster while satisfying the coffee aroma and taste of coffee.

The present applicant has been registered in the registered patent No. 1217086 and the registered patent No. 1217087 for the medium coffee roaster and the control method thereof.

Coffee roasters are largely capacity-based industrial roasters, small household roasters and medium coffee shop rosters.

Large-sized industrial roasters are mainly drum type, including flame-retardant, semi-heated and hot-air type, and use highly specialized roasting technology to produce a uniform coffee taste and aroma such as instant coffee.

The small coffee roaster is a fan type, which uses direct heating with an electric heater.

The coffee roaster for medium coffee shop has hot-air drum type roaster and electric fan roaster.

In this way, the optimum roasting conditions vary depending on the capacity, the heating method, the roasting chamber structure, and the like.

Therefore, in order to produce the best coffee flavor and aroma according to various conditions such as the raw materials of raw materials, the conditions of roaster, and the environment of roasting, it is necessary to make efforts of roaster with skillful technology.

SUMMARY OF THE INVENTION It is an object of the present invention to solve the problems described above and to provide a coffee roaster control method according to a temperature profile that can facilitate the operation of a coffee roaster while satisfying the coffee aroma and taste of coffee.

According to another aspect of the present invention, there is provided a roasting method comprising: setting a target temperature profile; measuring a temperature of a coffee bean in a roasting chamber; And controlling the operation of the exhaust fan.

In one embodiment, the target temperature profile can be selected according to the origin, harvesting time, moisture content, density, seed and processing method of the coffee bean.

In one embodiment, the target temperature profile may be selected according to a combination of coffee aroma, taste, color, acidity, and the like.

In one embodiment, the target temperature profile may be selected according to ambient factors such as the ambient temperature and humidity of the coffee roaster.

In one embodiment, the target temperature profile may be selected according to the cultural content of the coffee user, such as varistor, age, sex, residence, religion, and symbols.

Since the coffee roasting method according to an embodiment of the present invention can set various target temperature profiles, it is possible to operate the roasting easily to obtain an optimum coffee aroma and taste even if it is a non-expert.

1 is an external perspective view of a preferred embodiment of a coffee roaster according to the present invention.
Figure 2 is a front view of the coffee roaster of Figure 1;
Figure 3 is an exploded perspective view of the coffee roaster of Figure 1;
4 is a sectional view of the chamber side in which a rotary vane agitator is installed in the chamber.
5 is a bottom view of the chamber cover for explaining the chamber cover of Fig.
Fig. 6 is a perspective view for explaining the rotating blade stirrer of the coffee roaster of Fig. 1;
FIG. 7 is a plan view for explaining the rotating blade stirrer of FIG. 6;
8 is a block diagram for explaining the operation of the coffee roaster of FIG.
9 is a display screen state flowchart for explaining the operation of the coffee roaster of FIG.
10 is a diagram for explaining a basic target temperature profile according to the present invention.
FIG. 11 is a graph showing the intensity characteristics of coffee aroma, acidity, bitterness and density according to the degree of roasting.
12 is a graph showing target temperature profiles according to roasting time.
13 is an evaluation graph of coffee roasted with a target temperature profile according to the roasting time of FIG.
14 is a graph showing the target temperature profiles according to the moisture content.
15 is a graph showing target temperature profiles according to ambient temperature and humidity.
16 is a graph showing target temperature profiles according to degree of roasting.
17 is an evaluation graph of coffee roasted with a target temperature profile according to the degree of roasting of FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in more detail with reference to the accompanying drawings. The present invention is capable of various modifications and various forms, and specific embodiments are illustrated in the drawings and described in detail in the text. It should be understood, however, that the invention is not intended to be limited to the particular forms disclosed, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

Fig. 1 is an external perspective view of a preferred embodiment of a coffee roaster according to the present invention, Fig. 2 is a front view, and Fig. 3 is an exploded perspective view.

Referring to the drawings, the coffee roaster 10 of the present invention is roughly composed of a roasting cylinder 100, an exhaust cylinder 200, and a cooling cylinder 300. The caster 12 is installed on the floor will be.

The hopper 102 is installed on the upper surface of the roasting cylinder 100, and the transparent window 104 is formed on the side surface of the roasting cylinder 100 so that the inside of the chamber can be seen. A coffee bean A discharging chute 106 protrudes.

A cyclone ejector is installed inside the exhaust cylinder 200 and a side window 202 is provided with five operation buttons 204 and a power switch 206. And a drawer-type shell container 208 is installed on the lower side wall.

The cooling cylinder 300 is installed adjacent to the roasting cylinder 100 and the exhaust cylinder 200 and the cooling cylinder 304 is placed on the cooling fan unit 302. [ The cooling cylinder 304 is disposed at a position capable of containing coffee beans falling from the chute 106.

The roasting cylinder 100 includes a support cylinder 108, an upper case 110, and a case cover 112. A cooling fan 114 is installed on the bottom of the case cover 112 and a plurality of cooling holes 116 and a square coupling hole 118 are formed in the case cover 112. A chamber 120 is installed inside the roasting cylinder 100.

Fig. 4 is a sectional view of the chamber side in which a rotary vane agitator is installed in the chamber, and Fig. 5 is a bottom view of the chamber cover for explaining the chamber cover of Fig.

The chamber 120 is composed of a cylindrical side wall 122, a swash plate 124, and a lid 126.

A funnel-shaped swash plate 124 is installed along the corner where the flat bottom surface of the chamber 120 and the cylindrical side wall 122 are coupled. Thus, the central portion of the bottom plate 128 of the chamber 120 forms a flat surface and the peripheral portion forms an inclined surface. Arc-shaped slots 129a are formed on the bottom surface 129 covered by the swash plate 124. [ Therefore, through the plurality of through holes 124a and the arc-shaped slots 129a formed in the swash plate 124, the shell is dropped downwardly of the chamber.

The cover 126 is provided with two halogen lamp heater mounting holes 126a, a charging hole 126b for connecting a charging pipe, a through hole for installing a temperature sensor, a rotating shaft hole, and the like.

The temperature sensor 145 is installed at one end of the lid 126 and extends downward to the height of the straight blade plate 136 and is disposed at least at the height of the middle layer of the coffee beans. Therefore, one temperature sensor can measure the temperature in the chamber and the temperature of the coffee beans, thereby reducing the number of temperature sensors.

A motor support 150 is installed on the central shaft hole of the lid 126 and a motor 152 is mounted on the motor support 150. The motor 152 is preferably spaced apart from the lid 126 by a motor support 150 and spaced apart by a certain space. The vertical shaft 132 is axially coupled to the motor shaft via the jaw coupling 154. Heat is directly applied to the vertical shaft 132 installed in the chamber 120 but the heat transmitted to the motor is blocked by the heat insulator inserted into the jaw coupling 154. [

A heater module 160 is installed in the elongated hole 126a of the lid 126. The heater module 160 includes a U-shaped halogen lamp 164 having both ends fixed to the support plate 162 and the support plate 162 covering the elongated hole 126a and projecting downward from the bottom surface of the lid, And a reflection plate 166 provided so as to be mounted. 5, two long holes 166a, an inlet port 166b, a shaft hole 166c, and a through hole 166d for installing a temperature sensor are formed on the reflection plate 166, respectively.

The reflective plate 166 is spaced from the bottom surface of the lid 126 at a height enough to project only the horizontal portion of the halogen lamp 164 downward. Therefore, it protects the halogen lamp 164 from mechanical impact and reflects the heat and the light emitted from the halogen lamp 164 to the bottom of the chamber, thereby irradiating more heat and light to the coffee beans and preventing the heat from being transmitted to the upper side of the cover To improve the thermal efficiency in the chamber.

An input switch module 170 is installed between the input port 126b of the lid 126 and the square coupling hole 118 of the case lid 112. The closing switch module 170 includes a closing pipe 172, a closing switch 174, and a switch operating motor 176. An input switch 174 is provided at the upper end of the input pipe 172 and an input switch 174 opens and closes the input pipe by the switch operating motor 176. The hopper 102 is coupled to the upper end of the inlet pipe 172.

A shell hopper 180 is coupled to the lower end of the chamber 120. The shell hopper 180 has a funnel shape and has a discharge port 182 formed at the center thereof and a flange 184 formed at an upper end thereof to be screwed over the upper end stop 108a of the support cylinder 108. An exhaust duct 186 for connection is coupled to the exhaust port 182.

A space portion is formed between the bottom surface of the chamber 120 and the shell hopper 180 and one end of the vertical shaft 132 extends to the space portion through the bottom surface and the blade plate 188 is fixed at the end thereof. The wing plate 188 scoops up the accumulated bark on the inclined surface of the hopper 180 while rotating as the vertical axis 132 and drops it to the discharge port 182.

On the bottom surface of the chamber 120, a coffee bean outlet 129b is formed at an edge portion in contact with the swash plate 124, and the outlet switch module 190 is coupled to the outlet.

The discharge switch module 190 includes a chute 106, a sliding switch 194, and an opening and closing operation motor 196. A sliding discharge switch 194 is provided between the upper end of the chute 106 and the discharge port 129b and the sliding discharge switch 194 opens and closes the discharge port 129b by the switch operating motor 196. A cooling cylinder 304 is disposed below the end of the shoot 106.

A perspective module 198 is installed between the side wall viewing window of the chamber 120 and the viewing window of the upper case. The fluoroscopic module 198 includes a fluoroscopic tube 198a and a transparent plate 198b. The transparent plate 198b is formed of a glass or reinforced transparent plastic material having excellent heat resistance so that the inside of the chamber 120 can be seen while preventing the internal heat from being transmitted to the outside. The see-through cylinder 198a is formed of a stainless steel plate having a square tube shape and a mirror-finished inner surface, so that the inside of the chamber can be reflected to allow a wider area to be seen.

A vertical axis rotary blade stirrer 130 is disposed on the center line of the chamber 120. The vertical axis rotary vane agitator 130 includes a vertical axis 132, a helical vane plate 134, a straight vane plate 136, a secondary vane plate 138 and a guide vane plate 140.

FIG. 6 is a perspective view for explaining the rotary blade stirrer of the coffee roaster of FIG. 4, and FIG. 7 is a plan view for explaining the rotary blade stirrer of FIG.

One end of the vertical axis 132 is rotatably installed at the center of the chamber bottom plate and the other end is rotatably installed at the center of the lid 126.

The helical wing plates 134 are arranged rotationally symmetrically around the vertical axis 132 in pairs and have a larger radius of curvature as they are further away from the center. Therefore, the bottom layer coffee beans stacked from the bottom surface to the height of the spiral wing plate are pushed from the center to the periphery on the wing plate when the spiral wing plate 134 rotates.

The straight wing plates 136 are arranged in pairs at 90 degrees with respect to each other with respect to the vertical axis 132 as rotational symmetry and push the middle layer coffee beans from the height of the spiral wing plate 134 to a certain height in the rotation direction .

The auxiliary wing plates 138 are arranged in pairs in rotational symmetry about the vertical axis 132 and at the same height as the straight wing plates 136 and the end portions 138a extend downward toward the bottom surface, And serves to discharge the coffee beans left at the edge portion where the surface and the slope meet to the outlet 129b.

The guide vane plate 140 is disposed at a position higher than the height of the straight vane plate 134 in a spiral shape in which one end of the guide vane plate 140 is fixed to the inner side wall 122 and the other end thereof is reduced in radius of curvature toward the vertical axis 132.

Accordingly, the coffee beans in the upper layer stacked on the middle coffee beans rotated by the straight blade plate 134 are caught by the guide blade plate 140 during rotation and pushed in the direction of the spiral of the guide blade plate, Guided.

That is, the stirrer 130 pushes the coffee beans in the lower floor layer from the center to the edge by the spiral wing 132, and the coffee beans pushed to the edge rises up the slope of the swash plate 124 to the upper layer, Is rotated on the intermediate-layer coffee bean rotated by the blade plate 134, and is then caught by the guide vane plate 140, and is then circulated again from the edge toward the center.

Therefore, the temperature of the coffee beans directly in the upper part of the coffee beans is raised by the radiant heat of the halogen lamp irradiated from the upper part to the lower part, and the coffee beans whose temperature is elevated are moved from the center to the lower layer and moved from the lower layer to the upper layer at the edge It is roasted uniformly by circulating stirring.

Since the far-infrared rays are emitted from the halogen lamp, the radiated far-infrared rays are deeply transmitted to the inside of the coffee beans, so that the surface and interior of the coffee beans are roasted instantaneously at the same temperature instantaneously. As the time to roast can be shortened, the power consumption can be reduced compared to the conventional hot air type.

The amount of coffee that can be roasted at one time can be variably controlled within the range set by the wing height of the guide wing. Also, by adjusting the height of the guide wing, the amount of roasting can be set at once.

A space portion is formed between the chamber 120 and the upper case 110, and the space portion is filled with a heat insulating material. Accordingly, the chamber 120 is surrounded by the upper case 110, the case lid 112, the shell hopper 180, etc., thereby minimizing heat loss and minimizing heat transfer to the outside, thereby eliminating the risk of burn due to contact.

Since the motor 152 is disposed between the lid 126 of the chamber 120 and the case cover 112, the motor support 150 and the jaw coupling 154 are used to minimize the heat transfer to the motor 152 A reflection plate 166 is installed on the bottom surface of the lid 126 to minimize heat transfer to the upper side and a cooling fan 114 is installed in the case lid 112 to cool the motor 152, To protect them from damage.

The exhaust cylinder 200 is composed of a support cylinder 210, an upper case 212, and a case lid 214.

The support cylinder 210 and a part of the side wall of the support cylinder 108 are removed so that the inner space communicates with the exhaust duct 186 through the space.

A cyclone exhaust module 220 is installed in the support cylinder 210. The cyclone exhaust module 220 includes a cyclone cylinder 222, a cyclone fan 224, and a damper 226. An exhaust duct 186 is connected to the inlet of the cyclone cylinder 222, a shell casing 228 is assembled to the lower outlet, and a cyclone fan 224 is connected to the upper exhaust port. Therefore, the shell is introduced together with the exhaust gas through the shell hopper 180 and the exhaust duct 186, and the introduced shell is separated from the gas and collected into the shell container 208 through the downward outlet. The exhaust gas is discharged to the outside through the cyclone fan 224 and the damper 226.

The upper case 212 is provided with an indicator 212a, a power button installation port 212b, an operation button installation port 212c, and the like. And an interface board 230 having buttons 204 and 206 and an operating status display 202 matched to the through holes is installed. A control module 240 is installed in the support cylinder 210.

The cooling cylinder 300 includes a support cylinder 302, a cooling cylinder 304, a mesh plate 306, and a cooling fan 308. A suction port 302a is formed at the upper end of the support cylinder 302. A mesh plate 306 is provided at the suction port 302a and a cooling fan 308 is disposed inside. Therefore, when the cooling cylinder 304 in which a plurality of through holes are formed on the floor is placed on the support cylinder 302 and the cooling fan 308 is operated, air is circulated through the cooling cylinder 304, And exhausted through the exhaust port.

FIG. 8 is a block diagram for explaining the operation of the coffee roaster of FIG. 1, and FIG. 9 is a display screen status flowchart for explaining the operation of the coffee roaster of FIG.

Referring to the drawings, the control unit 400 includes a microcomputer or a microprocessor, a clock generator, and a power supply unit, and performs a coffee roasting program according to the present invention in the control module 240. The control unit 400 includes an input switch 176, a temperature sensor 145, a halogen lamp heater 164, a discharge switch 196, a cyclone fan 224, a damper 226, a display 202, a command input unit 232 A memory 402, a stirring motor 152, a motor cooling fan 114, and a cooling general-purpose fan 308, and receives a signal and supplies a control signal. The display 202 and the command input unit 232 are configured on the interface board and the command input unit 232 inputs key signals of the power button and the operation buttons. The memory 402 is configured on the control module 240 together with the control unit 400 and stores program data and processing data.

A memory 402 stores a database of a plurality of target temperature profiles. Multiple target temperature profiles can have different profiles depending on the origin, harvesting time, moisture content, density, seed and processing method of the coffee bean. Also, many target temperature profiles may have different profiles depending on the combination of coffee flavor, taste, color, and acidity. The target temperature profiles may also have different profiles depending on the environmental factors such as ambient temperature and humidity of the coffee roaster. The target temperature profile may also have different profiles depending on the cultural content of the coffee users, such as varistor, age, sex, residence, religion and symbols.

These target profiles can be updated or corrected through an assessment of the roasted coffee quality. These target profiles may be downloaded via the Internet, a wireless network, etc., or transmitted to another coffee roaster.

The configuration of the coffee roasting program will be described with reference to the display status display flowchart shown in FIG.

When the system is initially booted with the power turned on, the control unit 400 initializes the system, and the product logo and the program version are displayed on the display 202 (S100).

Subsequently, the selection menu screen is displayed on the main screen. In the selection menu screen, four operation modes of automatic / manual / storage / test can be selected through the operation buttons of the command input unit 232 (S102).

When the automatic mode is selected in the step S102, the change selection screen is displayed (S104). You can choose the country of origin such as NICARAGUA / SANTOS / MANDELING / COLOMBIA / TANZANIA / GUATEMALA. Of course, it is also possible to select the color value of green bean as well as the indication of origin type here. You can also enter and automatically sense ambient temperature and humidity data. If such a roasting condition or the like is selected, the target temperature profile may be generated or read from a plurality of target temperature profile databases built in the memory 402.

After step S104, the automatic mode setting screen is displayed (S106). The automatic mode setting screen can be set to vary the temperature condition in 10 steps for each item in relation to preheating / primary crack / secondary crack / color. Here, the temperature of each step can be changed by 2 degrees.

When the setting is completed in step S106, the control unit 400 heats the halogen lamp heater 164 to display the temperature inside the chamber in real time in units of 10% on the display 202, The inside of the chamber is preheated (S108). The display 202 displays the current temperature, which is the surface temperature of the heated coffee beans, and the target temperature of the target temperature profile so that they can be compared with each other.

When the temperature reaches 100%, it generates a buzzer and after the preheating is completed, "Preheating is completed, please put the bean on the hopper." If you are ready to put it, press the enter button and check the inlet. If no further instruction is given, the preheating is stopped and the main menu is returned (S110).

If the enter button is pressed in step S110, the control unit 400 opens the closing switch 176 to put the fresh beans in the hopper 102 into the chamber. In the initial stage of roasting, the selected green beans are put into the heated chamber. After about 8 seconds, the closing switch 176 is closed, the halogen lamp heater 164 is operated, and the stirring blades 130 are rotated through the stirring motor 152 to stir the coffee beans (S112).

The first crack set temperature value set in the set target temperature profile is divided into 10 steps and 10% is displayed on the display, and the temperature of green bean is measured through the temperature sensor directly contacting the green bean. The control unit controls the degree of heating by controlling the halogen lamp heater 164 so as to follow the target temperature profile while comparing the surface temperature of the measured green bean with the target temperature. The color of green beans gradually changes from bright green to yellowish green. The harder the green bean and the higher the water content, the longer the shoot is lasting and the water evaporation is delayed. The green beans are transformed into yellow through yellowish green, and the soup is replaced by a fragrant baked scent. As the green bean absorbs heat (endothermic reaction), moisture of about 70 to 90% disappears, and the temperature of the chamber gradually increases. Moisture inside the chamber may be discharged to the outside through the exhaust duct at the beginning of heating.

When the primary crack temperature set in step S112 is reached, the halogen lamp heater 164 is turned off and the cyclone fan 224 and the damper 226 are opened in a state in which the closing switch 176 is opened, At the same time, the outside air is sucked into the chamber to quickly lower the temperature inside the chamber (S114). In other words, the green bean that absorbs heat oxidizes the carbohydrate, causing the center cut of the green bean to crack. Through this process, the surface of the bean becomes more swollen, the color becomes brownish, and the surface becomes smooth.

After the temperature rise in the chamber is suppressed for a predetermined time, for example, about 40 seconds, in the target temperature profile set in order to maintain the primary crack temperature state, the closing switch 176 is closed and the cyclone fan 226 The halogen lamp heater 164 is operated again to raise the temperature inside the chamber to the secondary crack set temperature again (S116).

The secondary crack reaching temperature set in the set target temperature profile is divided into 10 steps and 10% is displayed on the display on the display, and the temperature of green bean is measured through the temperature sensor directly contacting the green bean.

When the secondary crack temperature set in step S116 is reached, the cyclone fan 224 is operated in a state in which the halogen lamp heater 164 is turned off and the closing switch 176 is opened in order to suppress the occurrence of cracks, At the same time, external cold air is sucked into the chamber to rapidly reduce the temperature inside the chamber (S118).

The temperature inside the chamber is lowered for about 40 seconds, the closing switch 176 is closed, the cyclone fan 224 is stopped, and then the halogen lamp heater 164 is operated again to set the temperature inside the chamber to the set color value (S120), which is the most important step in the roasting process as the point where the unique flavor of the bean emits. After the primary crack, the oil component inside the bean comes to the surface of the bean. The bean gradually changes from brown to dark brown, and the surface of the bean expands more than that of the first crack. This point is called "Full City Roasting" stage, and it is mixed with sweetness rather than sour taste by caramelization due to heating. After the secondary crack, the sour and sweet taste almost disappears and the bitter taste becomes stronger.

The temperature of green beans is measured through a temperature sensor in which the green color is directly contacted while the set color temperature value is divided into 10 steps and the progress is displayed on the display in 10% increments. At this time, the cyclone fan 224 and the damper 226 are operated for about 3 seconds to 4 seconds about three times so that the gas and the smoke are not contained in a certain amount or more inside the chamber, thereby exhausting the smoke and gas inside the chamber intermittently.

The halogen lamp heater 164 is turned off, the closing switch 176 is opened, the cyclone fan 224 is operated to exhaust the smoke and gas in the chamber, and the discharge switch 196 is opened So that the coffee beans are discharged into the cooling cylinder 304. At this time, the stirring wing is continuously rotated to discharge the coffee beans remaining on the bottom of the chamber by the auxiliary vane plate 138 without leaving the outlet 129b.

At the same time, the cooling fan is operated to cool the coffee beans contained in the cooling tub 304 so that cool air flows through the coffee beans through the net plate to cool. The cooling time is about 4 minutes for 1.5 kg of the bean (S122).

When the cooling is completed in step S122, the controller displays the storage mode (S124). The storage screen displays actual roasting information such as the type of coffee beans, the storage page, the preheat temperature, the primary crack temperature, the secondary crack temperature, and the color temperature. The deviation is compared with the target temperature profile, and whether the target temperature profile is corrected or not is indicated according to the roasting result evaluation. If correction is desired, the existing temperature profile is updated with the newly created temperature profile, and the gained temperature profile is stored in the memory 402.

10 is a diagram for explaining a basic target temperature profile according to the present invention.

10, the basic target temperature profile includes a preheating period P1, a seedling insert period P2, a seed heat absorbing period P3, a primary crack temperature holding time P4, and a seed heat generation period P5 . That is, the period from t1 to t4 is a period in which the target temperature profile is followed. At t1, the inside of the roaster chamber is filled with fresh cold air, and the preheating temperature (Tc) drops to the input temperature (Ta). At t2, when the green bean surface temperature reaches the primary crack temperature (Tb), the halogen heater is turned off and the hot air inside the chamber is partially exhausted to maintain it at a constant temperature for the period of P4. At t3, the halogen heater is turned on to raise the fresh surface temperature to the secondary crack temperature (Td). At this time, CO2 gas and volatile gas of coffee oil are generated by the chemical reaction inside the green bean, and the coffee aroma develops.

FIG. 11 is a graph showing the intensity characteristics of coffee aroma, acidity, bitterness and density according to the degree of roasting.

Referring to FIG. 11, it can be seen that as the roasting becomes longer, the color of the green beans becomes larger, the size becomes larger (swells), and the acidity becomes lower, so that the bitter taste becomes stronger than the sour taste. The coffee aroma is darkened by caramel fragrance, and the density is rapidly decreased after the first crack, and the porosity is increased and the fragile structure is changed.

Typically, the degree of roasting of the X vertical lines determines the unique coffee aroma and taste flavor.

12 is a graph showing target temperature profiles according to roasting time. In Figure 12, the dashed line graph is the high speed roasting target temperature profile, the solid line is the medium roasting target temperature profile, and the dashed line indicates the low speed roasting target temperature profile.

13 is an evaluation graph of coffee roasted with a target temperature profile according to the roasting time of FIG.

Referring to FIG. 13, in the case of high-speed roasting (indicated by a dotted line) in comparison with the medium roasting time (indicated by the solid line), fragrance, acidity and sour taste are strong while charcoal taste and bitter taste are less. On the other hand, in the case of low-speed roasting (indicated by a dot-dash line), the tan and bitterness are strong, and the degree of acidity and mouth feel is relatively low.

14 shows target temperature profiles according to moisture content.

14, the solid line mark is a target temperature profile to be selected when roasting a green bean having a normal moisture content, the dotted line mark is a target temperature profile to be selected when roasting a green bean having a relatively small moisture content, The indication is the target temperature profile chosen when roasting soy beans with a relatively high moisture content.

For example, in Kenya and Guatemala, the green beans are cultivated in more than 5,000 ft of highland, so their moisture content is relatively low, making them harder. It is therefore desirable to use a roasting profile which is initially heated to a high temperature and then moderately heated. However, the green beans produced in Hawaii and the Carbian region are relatively high in moisture content because they are grown in coastal areas below 3500 ft. Therefore, a roasting profile that is capable of initially moderately heating at low temperatures to sufficiently evaporate the moisture is suitable.

Brazilian, Sumatra, Java, and Latin America regions of 5,000ft or less and 3,500ft or more are cultivated in the region of normal moisture content, so it is desirable to gently roast.

15 is a graph showing target temperature profiles according to ambient temperature and humidity. The solid line indicates the target temperature profile to be selected when roasting the green beans under the conditions of the temperature distribution in spring and autumn, and the dotted line is selected when roasting the green beans in a condition having a relatively high summer temperature distribution with relatively high ambient temperature and humidity The target temperature profile is a target temperature profile that is selected when roasting a green bean under conditions with a winter temperature distribution with a low ambient temperature.

The difference in the ambient temperature affects the temperature change inside the chamber when freshly introduced. Therefore, the operating conditions of the halogen lamp must be different according to the temperature difference, so that the flavor and taste of the coffee can always maintain the optimum taste and aroma without changing by the temperature difference.

16 is a graph showing target temperature profiles according to degree of roasting. The solid line is the target temperature profile to choose when medium roasting, the dotted line is the target temperature profile to choose when light roasting, and the one-dot chain line is the target temperature profile to select when dark roasting.

17 is an evaluation graph of coffee roasted with a target temperature profile according to the degree of roasting of FIG.

Referring to FIG. 17, in comparison with the medium roasting time (indicated by the solid line), in case of light roasting (dotted line), the flavor, acidity, mouth feel, sour taste and bitter taste are relatively strong, . On the other hand, in case of dark roasting (indicated by dot-dash line), the tan and bitter taste are strong, and the acidity and sour taste are relatively low.

Therefore, if the desired flavor, acidity, degree of mouth feel, fresh taste, bitter taste, and taste level are selected, a corresponding target temperature profile can be generated. Setting the roasting conditions with the created target temperature profile will enable the roasting process to automatically set the coffee aroma and flavor.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, The present invention may be modified and changed by those skilled in the art. For example, not only coffee beans but also other coffee can be programmed for roasting temperature conditions suitable for the coffee, so various coffees can be roasted and design changes such as addition and / or omission of some components can be made in the claims have. Therefore, the technical idea of the present invention should not be limited to the embodiments of the present invention.

Claims (5)

Setting a target temperature profile;
Measuring the temperature of the coffee beans inside the roasting chamber;
And controlling the operation of the roasting heater and the cooling fan such that the measured temperature value follows the set target temperature profile. The method of claim 1, wherein the target temperature profile
Wherein the coffee roaster is a temperature profile selected according to the country of origin, harvesting time, moisture content, density, seed and processing method of the coffee bean. The method of claim 1, wherein the target temperature profile
Wherein the temperature profile is a temperature profile selected according to a combination of coffee aroma, taste, color, acidity and the like. The method of claim 1, wherein the target temperature profile
Wherein the coffee roaster is a temperature profile selected according to environmental factors such as ambient temperature and humidity of the coffee roaster. The method of claim 1, wherein the target temperature profile
Wherein the coffee roaster is a temperature profile selected according to the cultural content of the coffee user such as age, gender, age, sex, age, gender, age, sex,

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