Coffee roaster and method

Details Coffee roaster and method Coffee roaster and method

2005-09-13

2005-09-13

Yeung, George C. (Department: 1761)

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

C034S576000, C034S594000, C099S286000, C099S474000, C099S483000, C426S467000

Reexamination Certificate

active

06942887

ABSTRACT:
A method and apparatus for pan roasting a mass of green coffee beans at rest by heat conduction from the pan bottom to the beans mass. A glass cover and smoke filter closes the roasting chamber. A radial blower operates at slow speed to draw ambient air and vacate smoke from the chamber to permit visual monitoring of roasting beans. Periodically, the fan can operate a high speed for a short time to mix or swirl the bean mass without substantial cooling them. The blower can sequence through high and low speed cycles until roasting completes and heating ceases. A high speed cool down phase removes remaining chaff, smoke, and quick cools the beans to preserve freshness. Electric power drives the blower and resistant heating element. The system enables the operator to use appearance, sound, smell, and time to determine roasting completeness.

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