A system for heating an object includes an electromagnetic radiation source emitting electromagnetic radiation, a first stage, a second stage, and a third stage. The object is placed into the first stage where it is struck by electromagnetic radiation to thereby heat the object. The object is then transported to the second stage which has a cooling fluid flowing therein. The object moves through the second stage to cool down subsequent to being struck by the electromagnetic radiation. Air and any particulate matter produced by the electromagnetic radiation striking the object in the first stage is transported to the third stage. In the third stage, electromagnetic radiation is used to incinerate some of the particulate matter. The air in the third stage is vented out of the third stage through a filter.

A system for heating an object includes an electromagnetic radiation source emitting electromagnetic radiation, a first stage, a second stage, and a third stage. The object is placed into the first stage where it is struck by electromagnetic radiation to thereby heat the object. The object is then transported to the second stage which has a cooling fluid flowing therein. The object moves through the second stage to cool down subsequent to being struck by the electromagnetic radiation. Air and any particulate matter produced by the electromagnetic radiation striking the object in the first stage is transported to the third stage. In the third stage, electromagnetic radiation is used to incinerate some of the particulate matter. The air in the third stage is vented out of the third stage through a filter.

A coffee degassing method is disclosed. A diffusion gas is supplied into a degassing tree in an bin containing roasted coffee. The degassing tree is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the diffusion gas are exhausted from the bin. Another method of coffee degassing is disclosed. A diffusion gas is supplied into a degassing chamber in a bin containing roasted coffee. The degassing chamber is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the nitrogen are exhausted from the bin.

A coffee degassing method is disclosed. A diffusion gas is supplied into a degassing tree in an bin containing roasted coffee. The degassing tree is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the diffusion gas are exhausted from the bin. Another method of coffee degassing is disclosed. A diffusion gas is supplied into a degassing chamber in a bin containing roasted coffee. The degassing chamber is in the roasted coffee. Carbon dioxide is diffused from the coffee with the diffusion gas. Carbon dioxide and the nitrogen are exhausted from the bin.

A apparatus (100) for roasting coffee beans is disclosed comprising a compartment (110) for holding coffee beans (10); a roasting element (140) for roasting the coffee beans in said compartment; and a processor (130) comprising a control unit (134) for controlling the roasting element. Wherein, the processor (130) is adapted to determine a weight loss rate of the coffee beans, and the control unit (134) is adapted to control the roasting element as a function of the determined weight loss rate. A coffee machine including such an apparatus and a method for roasting coffee beans are also disclosed.

A apparatus (100) for roasting coffee beans is disclosed comprising a compartment (110) for holding coffee beans (10); a roasting element (140) for roasting the coffee beans in said compartment; and a processor (130) comprising a control unit (134) for controlling the roasting element. Wherein, the processor (130) is adapted to determine a weight loss rate of the coffee beans, and the control unit (134) is adapted to control the roasting element as a function of the determined weight loss rate. A coffee machine including such an apparatus and a method for roasting coffee beans are also disclosed.

The present invention relates to a method for producing roast coffee beans with improved aroma, wherein extracted roast coffee beans are treated with an aqueous liquid comprising glycosidase to hydrolyse carbohydrates in the coffee beans, and the aqueous solution is subsequently used to infuse green coffee beans before roasting.

A bean roasting system includes a roasting drum, an agitator, and a door. The roasting drum has an inside surface extending from a back end to a front end. The agitator has blades mounted to an axial shaft. The axial shaft has an anterior end portion. The door is mounted rotationally relative to the roasting drum and includes a glass plate and a bearing assembly. The glass plate provides visual access to contents inside the roasting drum when the door is closed. The bearing assembly includes an outer housing and an inner bearing. The outer housing is mounted to the glass plate. The inner bearing defines a receiving hole that receives and supports the anterior end portion of the axial shaft when the door closed.

A bean roasting system includes a roasting drum, an agitator, and a door. The roasting drum has an inside surface extending from a back end to a front end. The agitator has blades mounted to an axial shaft. The axial shaft has an anterior end portion. The door is mounted rotationally relative to the roasting drum and includes a glass plate and a bearing assembly. The glass plate provides visual access to contents inside the roasting drum when the door is closed. The bearing assembly includes an outer housing and an inner bearing. The outer housing is mounted to the glass plate. The inner bearing defines a receiving hole that receives and supports the anterior end portion of the axial shaft when the door closed.

A method of making coffee with high amounts of phenols and chlorogenic acids is provided. Coffee beans are tested for phenols and chlorogenic acids and selected if they are found to have predetermined levels of phenols and chlorogenic acids. The selected coffee beans may be treated and then shipped where they are roasted at a temperature and for a time period that preserves the phenols and chlorogenic acids therein without adversely affecting the taste and aroma thereof. The roasted coffee beans are then ground to a selected particle size and are brewed with water at a temperature and for a time period to produce liquid coffee having high amounts of phenols and chlorogenic acids that also has favorable flavor.