Method and apparatus for roasting coffee beans in small quantiti

Drying and gas or vapor contact with solids – Apparatus – With automatic control

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34218, F26B 1900

Patent

active

059605618

ABSTRACT:
A technique for roasting coffee beans to a desired doneness. A fan forces air through a heating element and into an opening in a funnel-shaped bottom of a roasting chamber. A stream of heated air lifts beans located over the opening until they fall out of the stream, allowing other beans to fall over the opening. Thus, the beans continuously circulate in a fountain-like manner. A temperature probe in the roasting chamber contacts the circulating beans. Green coffee beans are placed in the roasting chamber, a desired doneness is selected, and the fan and heating element are activated. As the beans roast, a temperature sensed by the temperature probe is cumulated over time, forming a cumulated value. In addition, the heating element and speed of the fan are controlled to maintain the rate at which the sensed temperature is rising within preselected limits. At any point in time during the roasting process, the cumulated value is highly representative of the doneness of the beans. When the cumulated value reaches a value representative of the desired doneness, the heating element is disabled. To quench the beans, the fan remains on for a period after the heating element is disabled. A cover for the roasting chamber includes a channel. When the cover is in a first position, the channel directs hot air and chaff into a filter. When the cover is in a second position, the channel serves as pour spout for pouring the roasted beans out of the roaster, such as into a grinder.

REFERENCES:
patent: 3964175 (1976-06-01), Sivetz
patent: 4422247 (1983-12-01), Deschaaf
patent: 4477982 (1984-10-01), Cotton
patent: 4738034 (1988-04-01), Muramatsu et al.
patent: 5394623 (1995-03-01), Sewell

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