A coffee bean roasting machine includes a roast chamber for accommodating coffee beans, a hot blast device for supplying hot or cool air to the roast chamber, and a collection chamber for collecting the outer skins of coffee beans. The collection chamber is in communication with the roast chamber and the bottom of the roast chamber includes a first bean outlet where a chamber door is set for open and close. Coffee beans can be easily taken out from the coffee bean roasting machine, without lifting up the whole roasting machine and tipping it over.

The present disclosure relates to a roasting apparatus and a method of controlling the roasting apparatus, and more particularly, to a roasting apparatus for roasting objects while stirring the objects in a roasting chamber, and a method of controlling the roasting apparatus. An roasting apparatus for heating objects according to the present disclosure includes a roasting chamber part which includes: a cylindrical roasting chamber that extends in a vertical direction and has an internal space in which the objects are stirred; and a rotary stirring part that rotates to stir the objects received in the roasting chamber and rotates about a stirring axis defined in the vertical direction. The roasting apparatus further includes heat source parts which supply heat to the roasting chamber part.

The invention concerns an apparatus (10) for roasting coffee beans comprising : - a roasting chamber (1), - an air driver (8) configured to drive air inside the roasting chamber through the bottom opening of said chamber, - a heater (9) configured to heat air driven inside the roasting chamber, - a chaff collector (3) connected to the roasting chamber through a first channel (31), - at least one beans collector (4) for fully roasted beans connected to the roasting chamber through at least one second channel (41), wherein said apparatus comprises a distributing device (5) configured to open either the first channel to the chaff collector (3) only or to the at least one second channel to the at least one beans collector only.

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.

The present disclosure relates to a roasting apparatus and a method of controlling the roasting apparatus, and more particularly, to a roasting apparatus for roasting objects while stirring the objects in a roasting chamber, and a method of controlling the roasting apparatus. An roasting apparatus for heating objects according to the present disclosure includes a roasting chamber part which includes: a cylindrical roasting chamber that extends in a vertical direction and has an internal space in which the objects are stirred; and a rotary stirring part that rotates to stir the objects received in the roasting chamber and rotates about a stirring axis defined in the vertical direction. The roasting apparatus further includes heat source parts which supply heat to the roasting chamber part.

An apparatus includes a receptacle configured to receive a container containing a substance for processing. The container includes a readable tag having processing information associated with the substance. The apparatus also includes a processing chamber operably coupled to the receptacle and configured to receive the substance and process the substance. The apparatus further includes a controller operably coupled to the processing chamber and configured to generate one or more processing instructions based on the processing information in the readable tag and further based on additional processing information received from a remote device. The processing is also configured to process the substance based on the one or more processing instructions.

The invention concerns an apparatus (10) for roasting coffee beans comprising:—a housing (4),—a roasting chamber (1) presenting a bottom opening (11),—an air driver (2) configured to drive air inside the roasting chamber through the bottom opening of said chamber,—an electrical heater (3) positioned below the bottom opening of the roasting chamber, said electrical heater being configured to heat air driven inside the roasting chamber,—the air driver and the electrical heater being positioned inside the housing N (4) and the housing comprising a hot air outlet hole (41) designed to enable the passage of hot air from the housing inside the bottom opening (11) of the roasting chamber, and the electrical heater (3) being positioned just below the hot air outlet hole (41),—the roasting chamber (1) being removably mounted to the housing (4), the bottom opening (11) of the roasting chamber cooperating with the hot Nair outlet hole (41) of the housing when the roasting chamber is mounted to the housing, wherein the apparatus comprises a movable closure device (5) configured:—to cover the hot air outlet hole (41) while the roasting chamber is being removed from the housing,

A process for preserving the organoleptic characteristics of coffee-based products and extending their shelf lives, having the steps of roasting the green coffee beans and placing it in a chamber with an inert gas atmosphere, first milling of the roasted coffee beans under inert gas conditions to a size between seventy five (75) and five hundred (500), second milling the previously milled roasted coffee beans under refrigerated conditions to ensure that the size of the bean particles fall between ten (10) and thirty (30) microns and jet milling the first and second milled coffee beans using a closed, or semi-closed, loop of inert gas jet mill to bring the bean particles' size between one tenth (0.1) and less than ten (10) microns resulting in an ultrafine powder. Micro-encapsulating or agglomerating the ultrafine powder with food ingredients, resulting in coated roasted whole coffee granules.

A process for preserving the organoleptic characteristics of coffee-based products and extending their shelf lives, comprising the steps of roasting the green coffee beans and placing it in a chamber with an inert gas atmosphere, first milling of the roasted coffee beans under inert gas conditions to a size between seventy five (75) and five hundred (500), second milling the previously milled roasted coffee beans under refrigerated conditions to ensure that the size of the bean particles fall between ten (10) and thirty (30) microns and jet milling the first and second milled coffee beans using a closed, or semi-closed, loop of inert gas jet mill to bring the bean particles' size between one tenth (0.1) and less than ten (10) microns resulting in an ultrafine powder. Micro-encapsulating or agglomerating the ultrafine powder by spraying the ultra-fine powder with food ingredients in a closed or semi-closed loop fluid bed drier (or cooler) within a refrigerated inert gas environment, resulting in coated roasted whole coffee granules.

The present disclosure relates to a roasting apparatus and a method of controlling the roasting apparatus, and more particularly, to a roasting apparatus for roasting objects while stirring the objects in a roasting chamber, and a method of controlling the roasting apparatus. An roasting apparatus for heating objects according to the present disclosure includes a roasting chamber part which includes: a cylindrical roasting chamber that extends in a vertical direction and has an internal space in which the objects are stirred; and a rotary stirring part that rotates to stir the objects received in the roasting chamber and rotates about a stirring axis defined in the vertical direction. The roasting apparatus further includes heat source parts which supply heat to the roasting chamber part.