A bean roasting system includes a roasting chamber, a blower, a variable diverter and a controller. The roasting chamber, the blower and the variable diverter each is disposed at least partially within a recirculating gas flow path. The blower is configured to provide a flow stream of gas through the recirculating gas flow path. The variable diverter is configured to split the gas flow path into at least two flow paths including a treated flow path and a bypass flow path. The treated flow path includes a series arrangement of a gas heater and a catalytic converter. The variable diverter is configured to control a percentage of a flow stream of gas that is diverted into the bypass flow path. The controller is configured to activate different predetermined operating modes for the bean roasting system by controlling a state of the variable diverter and a state of the heater.

A process for treating gaseous effluents developed in a coffee roasting installation making it possible to treat gaseous effluents developed in a coffee roasting installation, in which the effluents are passed through an oxidative catalytic converter. Within the catalytic converter use is made of a catalyst selected from the group including: a) a catalyst including a porous faujasite support containing copper oxide nanoparticles in a quantity of between 2% and 7% of the total weight of the catalyst; b) a catalyst including a porous -alumina support containing copper oxide nanoparticles in a quantity of between 2% and 7% of the total weight of the catalyst; and c) a catalyst including a mesoporous zeolite or silica support containing iron nanoparticles in a quantity of between 2% and 7% of the total weight of the catalyst.

A process for treating gaseous effluents developed in a coffee roasting installation making it possible to treat gaseous effluents developed in a coffee roasting installation, in which the effluents are passed through an oxidative catalytic converter. Within the catalytic converter use is made of a catalyst selected from the group including: a) a catalyst including a porous faujasite support containing copper oxide nanoparticles in a quantity of between 2% and 7% of the total weight of the catalyst; b) a catalyst including a porous -alumina support containing copper oxide nanoparticles in a quantity of between 2% and 7% of the total weight of the catalyst; and c) a catalyst including a mesoporous zeolite or silica support containing iron nanoparticles in a quantity of between 2% and 7% of the total weight of the catalyst.

A fluid bed coffee roasting system is disclosed and configured for roasting batches of coffee beans of varying sizes. In at least one embodiment, the system provides a roasting unit configured for roasting a volume of coffee beans, a chaff collection unit positioned and configured for drawing off and capturing any loose chaff released by the coffee beans within the roasting unit, and a cooling unit positioned and configured for receiving and cooling the coffee beans after they are removed from the roasting unit.

The present invention discloses a method for producing an edible substance based upon coffee and wine. In particular, the present invention discloses a method that includes providing, inside of a recipient (1), a quantity of coffee substance (2; 21, 22) to a quantity of wine substance (3; 31, 32) under a pressure different from the atmospheric pressure, preferentially superior to the atmospheric pressure, along at least most part of a stage period, so as to provide a more effective integration of organoleptic properties characteristic of wine into said coffee substance (2; 21, 22).

The present invention discloses a method for producing an edible substance based upon coffee and wine. In particular, the present invention discloses a method that includes providing, inside of a recipient (1), a quantity of coffee substance (2; 21, 22) to a quantity of wine substance (3; 31, 32) under a pressure different from the atmospheric pressure, preferentially superior to the atmospheric pressure, along at least most part of a stage period, so as to provide a more effective integration of organoleptic properties characteristic of wine into said coffee substance (2; 21, 22).

Described is a system for roasting, grinding, brewing and dispensing coffee comprising a coffee cartridge containing: (i) unground and (ii) unroasted or part-roasted coffee beans, said cartridge having walls defining a cartridge chamber in which the beans are confined, wherein part or all of at least one wall of the cartridge is openable, and the openable wall of the cartridge is opposed to a slidable wall thereof, said slidable wall comprising: inner and outer surfaces, the inner surface being in contact with the beans; a peripheral sealing portion on the inner surface; and a central portion bounded by the peripheral sealing portion and comprising a screen for retaining the beans within the cartridge chamber while permitting a flow of coffee brew therethrough.

Described is a system for roasting, grinding, brewing and dispensing coffee comprising a coffee cartridge containing: (i) unground and (ii) unroasted or part-roasted coffee beans, said cartridge having walls defining a cartridge chamber in which the beans are confined, wherein part or all of at least one wall of the cartridge is openable, and the openable wall of the cartridge is opposed to a slidable wall thereof, said slidable wall comprising: inner and outer surfaces, the inner surface being in contact with the beans; a peripheral sealing portion on the inner surface; and a central portion bounded by the peripheral sealing portion and comprising a screen for retaining the beans within the cartridge chamber while permitting a flow of coffee brew therethrough.

A method for roasting coffee beans comprising the steps of a) heating the coffee beans until the temperature of the coffee beans is at least 180 C.; b) injecting a stream of oxygen-containing gas into the flow of hot air after the burner; and c) maintaining the injection of the stream of oxygen-containing gas until the end of the roasting process to mitigate the concentration of carbon monoxide in the roasting chamber, and wherein the coffee beans are roasted in a rotating fluidized bed roaster.

Disclosed is a vacuum roaster including a chamber, a door cap formed on one side of the chamber so as to be opened or closed, a vacuum cap formed on an opposite side of the chamber, a basket spaced apart from an inner circumferential surface of the chamber, and including a basket door that is opened or closed for introduction and discharge of an object to be processed, a vacuum adjustment device for adjusting a vacuum state inside the chamber, a drive motor connected to the basket via a shaft for rotating the basket, and a heater provided inside the chamber so as to be spaced apart from the basket.