초록 ▼

A coffee roasting method permitting control of final product properties is disclosed. Gases, usually air and combustion gases, are heated to a temperature selected from the range between 200°C. and about 240°C. A bed of coffee beans is suspended in a bubbling bed by the heated gas and maintained tha

A coffee roasting method permitting control of final product properties is disclosed. Gases, usually air and combustion gases, are heated to a temperature selected from the range between 200°C. and about 240°C. A bed of coffee beans is suspended in a bubbling bed by the heated gas and maintained that way for about 2 minutes to about 10 minutes. The roasted coffee beans are subsequently discharged from the bubbling bed and cooled. The density of the roasted coffee beans is determined by the specific roasting conditions selected.

대표청구항 ▼

A continuous coffee roasting method comprising: (a) continuously charging green coffee beans to the first end of a rotating perforated cylinder, which cylinder is divided into compartments by a helical screw spanning the length of said cylinder; (b) rotating the perforated cylinder and screw contain

A continuous coffee roasting method comprising: (a) continuously charging green coffee beans to the first end of a rotating perforated cylinder, which cylinder is divided into compartments by a helical screw spanning the length of said cylinder; (b) rotating the perforated cylinder and screw contained therein to advance the coffee completely therethrough in between 2 minutes and 10 minutes; (c) simultaneously blowing heated gas at a temperature selected from the range between 200°C. and 240°C. upward through the cylinder, along the entire length of said cylinder at a velocity of between 670 m/min and 1250 m/min and at a weight ratio of from about 40/1 to 150/1 said gas to coffee so that the coffee is maintained in a bubbling bed in each said compartment, the temperature of the coffee beans rapidly approaching the temperature of the roasting temperature and being maintained thereat for a combined period of between 2 to 10 minutes until the desired roast is obtained, the bubbling bed condition being intermediate between a static non-fluidized bed where essentially none of the beans are surrounded by the roasting atmosphere and a fluidized bed wherein substantially all of the beans are suspended in the roasting atmosphere, said bubbling bed being one in which the greater mass of coffee beans is suspended in the roasting atmosphere at any given time and a smaller mass of the beans constitute the static bed, whereby heat transfer is promoted causing the bean temperature to closely approach that of the roasting atmosphere; and (d) continuously withdrawing roasted coffee from the second end of said rotating cylinder.