The invention concerns a method to determine the roasting recipe R.sub.blend for roasting a customised blend of coffee beans C.sub.A, C.sub.B, . . . introduced in a chamber of a roasting apparatus, said recipe R.sub.blend providing the temperature T@t1, T@t2, . . . to be applied at discrete successive times t.sub.1, t.sub.2, . . . , respectively, said method comprising the steps of:—obtaining for each type of coffee beans C.sub.n comprised in said blend at least:. the type C.sub.n of said type of coffee beans, and. the quantity m.sub.n of said type of coffee beans C.sub.n introduced in the chamber, and—based on the obtained type C.sub.n, getting access at least to:. roasting recipes RM.sub.A, RM.sub.B, . . . of the different types of coffee beans C.sub.A, C.sub.B, . . . respectively, and. temperature adaptation factors K.sub.A, K.sub.B, . . . of said different types of coffee beans C.sub.A, C.sub.B, . . . respectively of the customised blend, and—based on the obtained quantities m.sub.n of the different coffee beans C.sub.n and the accessible roasting recipes RM.sub.n and temperature factors K.sub.n, determining the roasting recipe R.sub.blend to be applied to said customised blend of coffee beans introduced inside the chamber.

The invention concerns a method to determine the roasting recipe R.sub.blend for roasting a customised blend of coffee beans C.sub.A, C.sub.B, . . . introduced in a chamber of a roasting apparatus, said recipe R.sub.blend providing the temperature T@t1, T@t2, . . . to be applied at discrete successive times t.sub.1, t.sub.2, . . . , respectively, said method comprising the steps of:—obtaining for each type of coffee beans C.sub.n comprised in said blend at least:. the type C.sub.n of said type of coffee beans, and. the quantity m.sub.n of said type of coffee beans C.sub.n introduced in the chamber, and—based on the obtained type C.sub.n, getting access at least to:. roasting recipes RM.sub.A, RM.sub.B, . . . of the different types of coffee beans C.sub.A, C.sub.B, . . . respectively, and. temperature adaptation factors K.sub.A, K.sub.B, . . . of said different types of coffee beans C.sub.A, C.sub.B, . . . respectively of the customised blend, and—based on the obtained quantities m.sub.n of the different coffee beans C.sub.n and the accessible roasting recipes RM.sub.n and temperature factors K.sub.n, determining the roasting recipe R.sub.blend to be applied to said customised blend of coffee beans introduced inside the chamber.

The invention concerns a method for drying at least one cell of the electrostatic precipitator of a smoke treating unit in a system of a coffee beans roasting apparatus and a smoke treating unit, said method comprising the step of passing hot air through said cell, while said cell is positioned inside the electrostatic precipitator and while said cell is switched off.

The invention concerns a method for drying at least one cell of the electrostatic precipitator of a smoke treating unit in a system of a coffee beans roasting apparatus and a smoke treating unit, said method comprising the step of passing hot air through said cell, while said cell is positioned inside the electrostatic precipitator and while said cell is switched off.

A roasting system is provided in a form factor of a countertop roasting device including a blower and a roasting assembly in fluid communication with the blower. The roasting assembly receives air from the blower with a heating element of the roasting assembly producing a heated air stream fed through the roasting assembly. A food product is received in a container of the roasting assembly, with the heated air stream roasting the food product. The system includes a microphone and a controller that adjusts operating characteristics of the system based on whether a shell of the food product has cracked during roasting, as determined with the microphone. A waste product from the food product is separated during roasting and collected in a waste collection assembly with a spray bar assisting with smoke suppression.

A coffee maker and a method of brewing coffee are disclosed. The coffee maker includes a first roaster fitted, a second roaster fitted, and a funnel detachably attached to the first roaster providing a passage for a first amount and a second amount of coffee beans. Further, a grinder including a discharge door and a blade is detachably attached to a bottom of the funnel, a brewing container detachably attached to the bottom of the grinder. A color panel is included with a plurality of buttons, each of the plurality of the buttons corresponds to a color of a coffee desired after brewing, and a coffee-color controller configured to control the first temperature and the second temperature of the first roaster and the second roaster, respectively, based on the color of the coffee selected from the color panel.

A device for use in a process for roasting coffee beans comprises measuring means (10) for performing measurements of an actual value of particulate matter emission from the coffee beans during a process of roasting the coffee beans, and controlling means (20) coupled to the measuring means (10) for receiving the outcome of the measurements from the measuring means (10), wherein the controlling means (20) are adapted to find a pattern of the particulate matter emission over time on the basis of the outcome of the measurements, to determine an actual roasting degree of the coffee beans on the basis of the pattern, and to determine and set at least one characteristic of the roasting process on the basis of the roasting degree.

A device for use in a process for roasting coffee beans comprises measuring means (10) for performing measurements of an actual value of particulate matter emission from the coffee beans during a process of roasting the coffee beans, and controlling means (20) coupled to the measuring means (10) for receiving the outcome of the measurements from the measuring means (10), wherein the controlling means (20) are adapted to find a pattern of the particulate matter emission over time on the basis of the outcome of the measurements, to determine an actual roasting degree of the coffee beans on the basis of the pattern, and to determine and set at least one characteristic of the roasting process on the basis of the roasting degree.

A method for evaluating and controlling roasting and degree (level) of roast in food items including but not limited to: coffee, cocoa, beans, nuts, grains and seeds, involves collecting spectra of the gases (including water vapor) emitted during roasting in the mid-infrared region using either mid-infrared source or visible light to include Raman scattering. The changes in the spectra, due to absorption by molecular vibrations in the gases emitted during roasting are evaluated in real time during roasting. These data may be processed in frequency or time domain. The spectra and change in spectra are correlated with a roasting profile to mark the inception of roasting, progress of roasting and maturity/achievement of degree of a roast. The information can be transmitted to the roaster or controller to monitor the roasting progress and can be used to adjust parameters as desired during roasting.

A method for evaluating and controlling roasting and degree (level) of roast in food items including but not limited to: coffee, cocoa, beans, nuts, grains and seeds, involves collecting spectra of the gases (including water vapor) emitted during roasting in the mid-infrared region using either mid-infrared source or visible light to include Raman scattering. The changes in the spectra, due to absorption by molecular vibrations in the gases emitted during roasting are evaluated in real time during roasting. These data may be processed in frequency or time domain. The spectra and change in spectra are correlated with a roasting profile to mark the inception of roasting, progress of roasting and maturity/achievement of degree of a roast. The information can be transmitted to the roaster or controller to monitor the roasting progress and can be used to adjust parameters as desired during roasting.